September 29, 2010

Stuffed Summer Squash

A while ago, I read about summer squash on Pascale’s blog, C’est moi qui l’ai fait! and it made me want to try that vegetable I had never tasted before. Its skin is very soft and you can eat it, and it smelled nice of squash while cooking. In terms of taste, however, summer squash is very neutral, and I found it was good to eat it with something a bit spicy and tasty to compensate.

Stuffed Summer Squash – serves 2

  • • 2 summer squashes
  • • A can of mixed beans in chilli sauce
  • • 1 courgette, cut into cubes
  • • Black pepper

  • 1. Preheat the oven to 190°C.
  • 2. Scoop the flesh out of the squashes, keeping a little hat.
  • 3. In a bowl, mix the beans with their sauce, the courgette and some black pepper. Stuff the squashes with the mixture, put the hat on and cook in the oven for 45min. Serve with a green salad.
  • Pâtisson Farci – pour 2 personnes

  • • 2 pâtissons
  • • 1 boîte de haricots mélangés (rouges et blancs) à la sauce pimentée
  • • 1 courgette, coupée en cubes
  • • Poivre noir

  • 1. Préchauffer le four à 190°C.
  • 2. Evider les pâtissons et garder un petit chapeau pour chacun.
  • 3. Dans un bol, mélanger les haricots avec leur sauce, la courgette et du poivre noir. Farcir les pâtissons de ce mélange, leur mettre leur chapeau et enfourner pour 45min. Servir avec une salade verte.
  • 1 comment:

    M. said...

    such pretty presentation :)

    Post a Comment