They are.  These particular specimens are about the size of a softball.  Maybe larger in the case of one of them.  I sat there yesterday and stared at these large patty-pan squash, trying to decide what to do with them, when I thought about how they would be stuffed.  Just think, a squash per person, filled with something delicious, topped with gooey cheese… it had to be tried. I started with slicing off the tops of the squash.

Then I took a spoon and scooped out the seeds- just like working with a pumpkin, only since they are summer squash, they scoop really, really easily.  I sprinkled the insides then with salt pepper and added a tiny drizzle of peanut oil.

Then I made my filling.  Pork sausage, veggies, seasonings (I’ll share the recipe below) and then I scooped it into my shells.

Next, I decided I wanted a tomato sauce to braise these babies in.  I could have used bottle marinara, but instead I took some simple tomato sauce, added caramelized onions, seasonings, and garlic and called it good.  This I poured into my baking pan and then kind of scooped it up the sides of the squash.

I baked this, covered with foil in a 400ºF oven for 40 minutes.  Then I took the foil off and sprinkled the top of each squash with mozzarella cheese and then a tiny sprinkling of Parmesan.  This went back in the oven- although under the broiler this time until the cheese started browning and was nice and bubbly.

This was delicious!  It was hearty and filling, and it just felt like something really special, even though it really wasn’t.  We all really enjoyed this- and it was a great way to eat a summer squash.    Sure, you could do this with those super tiny patty pan squash, but next time you’re growing them, let them get a little larger and make one impressive dinner of stuffed squash. Oh, and this stuffing could totally be used for regular zucchini too, if you are so inclined and have a monster or two who got loose in your garden.

Filling For Stuffed Squash

In a saute pan, heat the oil over medium high heat, and add the pork sausage.  Cook until browned and no longer pink on the inside.  Use a slotted spoon to remove the pork from the pan to a small bowl.

Depending on the fat content of the sausage, you may need to add a small drizzle of oil.

Add the onion to the pan and cook for about 2 minutes, or until the onion has begun to soften.  Add the carrot, celery and bell pepper and cook for another 2 minutes.  Add the garlic and cook and stir for another minute.

Add the Worcestershire sauce, the basil, salt and pepper. Stir it all together and let it cook for just a few more minutes, then add the fresh tomatoes to the pot.  Cook and stir for another 4-5 minutes, or until the tomatoes have mostly softened into the mixture and kind of disappeared.

Add the sausage back into the pan along with the rice.  Finally, add the Parmesan cheese, stir well to evenly distribute and remove from the heat.  Taste for seasoning and add more salt or pepper if necessary.  Use this mixture to stuff your choice of summer squash.

The stuffing can also be made up to a day ahead of time and refrigerated until needed.

Have you seen the show Masterchef at all?  Meh, it’s okay.  It’s something to watch while we’re rather impatiently waiting for the return of House in the fall, and I’ve been putting it on the DVR to watch when I feel like vegging.  One of the running themes in the critiques of a lot of the dishes is a lack of seasoning. That’s one area I’ve been paying a little more attention to when I cook- and you really can tell when you don’t use enough salt or pepper in a dish.  The dish just tastes flat, and not quite balanced.  A little touch of salt goes a long way- and this chicken needed some salt.

The biggest change I made to the recipe was that I used bone-in, skin-on chicken, as that’s what I had thawing for dinner.  The second biggest change was that I didn’t grill the chicken, I baked it.   The third change was that I used pineapple chunks instead of rings.  Hey- I said this dish was “inspired by” didn’t I? Maybe I should link to the original recipe for those who are so inclined.

Eating Well’s Pineapple-Teriyaki Chicken

The kids gobbled this one up, and Andy seemed to enjoy it as well.  My piece of chicken was good- but it needed more salt and pepper for my tastes.  The pineapples that cooked with the chicken didn’t do anything for me taste-wise.  They weren’t particularly tasty cooked up with the chicken, in my humble opinion.  However.  Next time I make this, I really want to use fresh pineapple instead of canned- and that, I suspect, will make me sing a completely different tune.

Teriyaki-Pineapple Chicken

Place the cut up chicken pieces in a zipper bag or a bowl with a lid.

Combine the reserved pineapple juice, soy sauce, chicken broth and brown sugar in a small bowl.  Whisk together, and add salt and pepper as desired.  Pour the marinade over the chicken pieces.  Place in the refrigerator and marinate for at least 2 hours- turning at least once.

(Note: I strongly suspect this could be frozen at this point to be thawed and cooked at a later date.)

Preheat oven to 375ºF.  Drain the marinade into a small saucepan and place the chicken parts in a 9×13 baking dish.  Scatter the pineapple chunks amongst the chicken pieces.  Place in the oven and bake for 40 minutes.

Meanwhile.  Bring the marinade to a full boil and boil for about five minutes.  Combine the water and the cornstarch, mix until smooth, and add to the marinade.  Cook until slightly thickened, and remove from heat.

After 40 minutes, baste the chicken pieces with the cooked and thickened marinade.  Bake for another 5 minutes.  Check the chicken for doneness by poking a thick breast or thigh with a skewer.  When the juices run clear, the chicken is done.  If the juices are not clear, baste again with the marinade and bake for another five minutes.  Continue repeating until the juices run clear.

Serve immediately.