Little Spoons of Joy

What an amazing dinner we had the other night, featuring our abundant summer squash. The flavors were amazing and it looked amazing too - the crookneck squash looked just like little spoons.

Stuffed Summer Squash Adapted from LA Times

• 2 quarts water
• 2 teaspoons salt, plus more to taste
• 2 1/2 pounds small to medium yellow crookneck squash (about 8 to 10 squash), look for smaller squash to avoid large seeds in the filling.
• 2 tablespoons olive oil
• 1 cup finely diced onion
• 2 garlic cloves, minced
• 1 cup finely diced button mushrooms
• 1 1/2 cups shredded cheese
• 1/4 cup plus 1 teaspoon finely chopped parsley
• Fresh ground black pepper

1.In a medium pot, bring the 2 quarts of water to a boil, then add 2 teaspoons salt and the squash. Reduce the heat and simmer the squash, covered, until they are just tender when pierced with a knife, about 8 to 10 minutes (timing will vary depending on the size and age of the squash). Drain the squash and chill in a bowl of ice water until cool to the touch.

2. Halve each squash lengthwise, and scoop out the flesh in the center with a spoon, making sure to leave enough flesh near the shell so the shells can be stuffed. Place the scooped flesh in a strainer and set aside to drain for at least 10 minutes to drain excess liquid.

3. While the squash is draining, heat a medium saute pan over medium-high heat. Add the oil, then the onion and garlic and saute until the onion is softened and translucent, 3 to 4 minutes. Stir in the mushrooms and continue to cook until they are tender and lightly browned, another 5 to 6 minutes. Stir in the drained squash flesh (don't worry if it is still moist, it will not be completely dry) and stir well to combine, scraping any browned bits from the bottom of the pan. Remove from heat and set the squash filling aside to cool slightly.

4. In a medium bowl, combine the squash filling, cheese and 1/4 cup parsley. Stir well and season with a generous 1/4 teaspoon salt and several grinds of pepper.

5. Divide the filling into the squash shells. Place the shells in a large baking dish or on a rimmed baking sheet and bake until hot and lightly browned in spots, 25 to 35 minutes, in a 350 degree oven, depending on the size of the squash. Or in our case, garnish with tomato slices and fresh snap peas, and put the squash in an aluminum pan and heat through on the grill, for a truly summer dish!