And I’m not usually one of those Cold People. You know the Cold People? They bring heaters to the office? They wear cardigans in the middle of summer? They monkey around with the thermostat when you’re not looking? They bring afghans to church?
Except this winter. This winter, I’ve morphed into one of the Cold People. But I think that has something to do with the fact that North Carolina has apparently turned into a polar outpost.
We’ve been much cooler here than Vancouver, site of the Winter Olympics. I’ve had to root around in old cedar chests for wool clothing that I’d put away ages ago and forgotten about.
You’ve heard of rain dances, right? Well, I’m going to try to invoke warmer temperatures by cooking something that makes me feel like summer is here. Squash!
Squash is summer to me. It’s cheerfully yellow. It’s grown in numerous backyards during the summer. And it’s even sometimes called ‘summer squash.’
Baked Stuffed Squash
This is so easy, y’all! Really, it’s a fun-looking, colorful dish that looks like you’ve spent longer on it than you did. Here’s what you do:
Baked Stuffed Squash
4 large squash (you could do this with zucchini, too.)
Frozen mixed vegetables (10 oz.)
2 cups herb-seasoned bread stuffing
1 cup fresh, chopped tomatoes
1/2 cup sharp, grated cheese
1 clove crushed garlic
salt and pepper to taste
Preheat oven to 350 and set some salted water to boil. Wash squash, then cut in half (lengthwise). Place the halves in the boiling water for 5 minutes. Drain. Scrape out seeds and pulp from the squash. Season with salt and pepper.
Cook the mixed vegetables, according to the package instructions. Add the garlic and salt and pepper to taste. Drain any excess water after cooking. Add the chopped tomatoes and the stuffing to the mixture. Mix well, then spoon the mixture into the squash and sprinkle the grated cheese on top. Serves 8.
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (Summer 2010) Riley Adams
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