I was out looking for small crook neck squash the other day to make a favorite childhood dish.  There were none to be found so I chose the 3 medium squash that were nestled among the giants at Parson’s farm stand.  I haven’t been able to figure out why so many farmers think bigger is better when, in fact, bigger with summer squash simply means tough skin and mealy, tasteless flesh.  Thirty years ago I had no trouble getting baby patty pan or zucchini from the Amish markets in Pennsylvania, but now even the specialty farmers that service Manhattan’s Union Square Greenmarket seem remiss about keeping summer squashes to a reasonable size.  (I also remember getting stuck in the road jams that the Woodstock event created carrying 2 dozen eggs, a 2 foot long zucchini, and dragging along a 7 year old and 3 year old screaming for something to drink and eat.)

My mom always used very small squash (and ground beef) so that each of us could have a whole one on our plate.  So, with the 3 larger squash we all got a half which wasn’t nearly as nice.  But I did have enough to feed 6, particularly since I made meatballs with the leftover stuffing.  I cooked them in marinara sauce that I always have on hand in the freezer, but you can use any favorite tomato-based pasta sauce that pleases you.  If you use ground lamb, obviously the taste will be more defined and you might want to add some Greek herbs and for the turkey and chicken you might want to add a little heat.

I served the stuffed squash with a lovely green salad and saved the meatballs for another meal.

Stuffed Crook Neck Squash

Serves 6

6 small crook neck squash, seeds scooped out (see photos), with each squash

kept together so that they match when stuffed

1 pound low-fat ground beef, lamb, turkey, or chicken

1 large egg

1 medium onion, peeled and very finely minced

2 cloves garlic, peeled and minced

1 teaspoon minced herb of choice – basil, thyme, a mix or whatever

⅓ cup white rice – not instant or quick cooking

Salt and pepper to taste

At least 2 quarts Marinara Sauce (see July 13, 2010 post)

Rinse the squash and pat dry.

Place the meat in a medium mixing bowl.  Add the egg, onion, garlic, and herb(s) and, using your hands, squish the mix until well-blended.  Add the rice and again squish to blend.  Season with salt and pepper to taste.

Working with one at a time, fill the cavity of each squash with the meat mixture.  Do not overpack.  Place the two halves together and stick a couple of toothpicks into the flesh of each half to hold the squash together as it cooks.

If you have stuffing left, form it into small meatballs.

Place the marinara sauce in a large saucepan.  As stuffed, place the squash into the sauce.  When all of the squash has been stuffed, place the pan over medium-high heat and bring to a simmer.  If you have meatballs, add them now.  Cover, lower the heat, and simmer for about 1 ¼ hours or until the squash is tender and the stuffing has cooked.

Serve hot with a green salad or vegetable.  Or, at room temperature on a meze platter.