It is squash season and I am taking full advantage of the sweet gourds. In the summer, I like to quickly grill delicate zucchini and patty pan squash while in the fall and winter, I prefer stuffing these hearty vegetables with a savory filling. Not only does it make for a beautiful presentation but the mingling of flavors is positively delightful. Winter squashes are great because they have a natural pocket for filling once the seeds have been removed. The best thing is that you don't even really need a recipe to make stuffed squash - just a few complimentary ingredients that can easily be thrown together. This is also a great way to reuse leftovers and transform them into a completely different meal.
Sausage and Rice Acorn Squash
Photo Credit: Food Wishes
Crab Stuffed Butternut Squash
Submitted to Foodista by Tom and Anita Morgan
Enchilada Stuffed Spaghetti Squash
Submitted to Foodista by Peas of Cake
Apple and Rice Stuffed Acorn Squash
Photo Credit: amlamster
Wild Rice and Brussel Sprout Stuffed Mini Pumpkins
Recipe from Half Baked Harvest
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