Everywhere you turn, there's always new ingredients to be had! This week, while picking up some produce, I was surprised to see a great organic selection of sunburst squash. Having never cooked with this particular variety of summer squash, I hopped on the opportunity and snatched up a few. The small dumpling shape instantly reminded me of the perfect vessel for stuffing, and boy was I right! I'm a big fan of stuffed squash, but I seriously get tired of the hassle of trying to work with the unstable shape of zucchini and yellow crooked neck varieties. Sunburst squash on the other hand, are seriously built for the job! So, if you're up for something new, stick tight and explore my chicken stuffed sunburst squash recipe.
Sunburst Squash Rating -
|Prep time||Cook time||Ready in||Yields|
- 4 Small Sunburst Squash
- 1 Cup of Shredded Chicken
- 1 Cup Spinach Leaves
- 1/2 Cup Gated Parmesan Cheese
- 1/2 Chopped White Onion
- 1 Minced Clove of Garlic
- 2 Tablespoons Oil (I used Sunflower)
- Salt and Pepper
- In a wide skillet, bring a depth of 1 inch of water to a simmer.
- While you're waiting for the water, slice a small portion of the ends off each squash. This will allow easier access to scoop them out, and also give them a 'foot' to stand on.
- When the water is ready, add the squash and let cook for five minutes on each side.
- When time has elapsed, remove from the water and allow to cool for a few minutes.
- Empty the water and dry your pan. Return it to the stove set on a burner at medium-high heat. Add your couple tablespoons of vegetable oil and let it heat up.
- In the meantime, scoop out the squash cavities. Save all the scooped out flesh! Use a clean towel to squeeze out the water left in the scooped out flesh. Chop them up and add them to the oil along with your chopped onion.
- Sauté the onion and squash until they just start to turn a golden color (4-5 minutes), then add your minced garlic. Cook for 30 more seconds and remove from heat. Allow to cool for 5 minutes.
- Once cooled off a little, add the spinach, chicken and 1/2 Cup of Parmesan cheese to the mixture. Season to taste with salt and pepper!
Assembling the Squash -
- Preheat oven to 400 degrees Fahrenheit
- Stuff each squash with equal amounts of the filling.
- Top each squash with equal portions of the remaining Parmesan cheese.
- Bake for 15-20 minutes, or until the squash are cooked thoroughly and the cheese top has become golden.
These baked stuffed squash make for a great meal, and are a good way to cram a lot of veggies into one sitting. Although sunburst squash were a new ingredient, the flavor was a familiar one! If you chopped up the squash and served it as yellow crooked neck squash, I wouldn't be able to spot it. Thank you for taking a moment to ready my stuffed sunburst squash recipe!
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2patricias from Sussex by the Sea on September 18, 2012:
I've never seen this variety of squash, but I reckon the recipe could be used for other types of round squash. I agree, this shape is far easier to work with then the wobbly kind.
I am adding this to my Recipe Index for HubPages.
Zach (author) from Colorado on February 13, 2012:
chspublish - I'll admit, I was most attracted to the color when I first stumbled upon these squash in the stores. They make for a wonderful presentation, and yes, they're a pleasure to eat! Thanks so much
kerlynb - No problem at all! I'm glad I was able to share something new. If you do make them, let me know how it goes!
phoenix2327 - Not a fan of squash?! How could it be? Haha. If you give them a second chance, this is the recipe to do so with.
teaches12345 - Thanks for sharing, I appreciate it! You really hit the nail on the head. The squash is the focus, but the chicken, spinach, parm and onions are quite the tasty companions. You'll have to let me know how they turn out!
Dianna Mendez on February 09, 2012:
I am always looking for healthy recipes that involve getting more vegetables in our diet. I love the flavor of squash and the benefits of eating it is tremendous. The ingredients are all flavor enhancers and will only add to the richness of the dish. This will be a great dinner item with guests and fun to eat. Thanks for sharing and I will definitely try it.
Zulma Burgos-Dudgeon from United Kingdom on February 08, 2012:
Not a fan of squash myself, but I do like the look of these. They would be a lovely addition to any table. Nice job.
Voted up and useful. Also on FB & Twitter.
kerlynb from Philippines, Southeast Asia, Earth ^_^ on February 07, 2012:
Whoa, this is something I've never heard of so I have to say thank you for this wonderful recipe! It looks very healthy too. Voting your hub awesome and useful :)
chspublish from Ireland on February 07, 2012:
The squash look so pretty and the color is so striking - a pleasure to eat! Thanks for the ideas.