I wasn't really sure what to do with this so I sent one over to my mom for a little experiment. She shred it and used some for bread. It worked perfectly! So when it was my turn I decided that I'd play on the versatility of this vegetable and try stuffing it. Since this one has a strong outside shell it's perfect to hold a delicious filling. A filling like a grain from Bob's Red Mill!!
When I was at BlogHer Food in May I had the pleasure of meeting some of the folks from Bob's Red Mill and was introduced to their Grande Whole Grain Cereal. They were kind enough to give me a bag to take home and try. So for this dish I decided to keep it simple and follow the recipe on the back of the bag. Grande Whole Grain Risotto! What a perfect addition to the squash.
How to Stuff a Zucchini (Round or oblong)
1. You need to pick a strong zucc! One that doesn't have any brown spots. I have found that the greener the zucchini (darker green works best), the more sturdy it will be on the inside for the filling.
3. Use a sturdy spoon, or ice cream scoop like I did and scoop out the seeds. Don't take the spoon too close to the rim. You want to leave some of the flesh to eat with your stuffing.
5. Carefully add the stuffing inside the squash, pushing it down to the bottom of the carved center. If using an oblong, or regular sized squash then spread it out to each end instead.
6. Heat oven to 375 degrees and bake 30 minutes or until inside flesh is soft.
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