I know you’ve all just been hanging by a thread, waiting for my next post, right? No? Hmm. I didn’t think so. Well, in any case, my apologies for not posting sooner. It’s been a while. I don’t have any great excuse. I want to say I haven’t had the time, but the truth is that I haven’t MADE the time.
Until today. I hope you’ll find this recipe worth the wait…
There’s so much to love about summer, including fresh produce! I was inspired by a recipe I saw on a cooking show recently. I knew it would be an easy one to recreate so that it was vegan and gluten-free.
So yes, my friends, this Stuffed Summer Squash recipe is an 86 Lemons original! You should know by now that I wouldn’t post it if it wasn’t awesome. I’m tellin’ ya – this one is a winner.
The squash “boats” make a fun presentation. In fact, calling them “boats” may be a good way to get your kids to eat more veggies. The spicy avocado “cream” (a twist on the “pesto” in my last post) is the star of the show, so don’t skip it!
In fact, you’ll probably find several uses for it–it’s great on burgers/sandwiches and potatoes and as a dip. Altogether, the combination of fresh flavors in this recipe tastes like summer to me.
For the full summer effect, next time I would grill the stuffed squash instead of baking it. I might also try other veggies/greens like asparagus, eggplant, and spinach in the stuffing mixture. It’s a versatile recipe, so feel free to put your own spin on it.
Hubs was definitely a fan of this dish, too. I gave it quite a bit of heat since he loves spicy food. If you prefer a milder flavor and/or are serving it to children, use less cayenne or omit it.
I hope you are making the most of your summer, wherever you are. If I’ve learned one thing from living in Michigan, it’s not to waste the limited warm, sunny days we do have.
Enjoy all of the little things that make summer so great–like sandals/shorts/tank tops, no coat/hat/gloves, windows down/sunroof open in the car, beach days, eating outside, flowers in bloom, loooooong days, summer walks/bike rides, bonfires with friends, cool summer rains, chillin’ on the deck (like I am right now) and fresh produce! Here’s to summer!
16 thoughts on “Vegan Stuffed Summer Squash (Gluten-free)”
This looks so fresh and of-the-moment! I love recipes that I can buy the ingredients for almost exclusively at the farmers’ market.
My Mum and I were just chatting about stuffed squash earlier today (as you do!). With lots of courgettes growing in the garden I need a good bank of recipes.
Your “boats” look delicious, especially with that smooth avo cream topping.
amazing, lady! love those mushies in the squash boats!
Beautiful! Your pictures are stellar; any tips for a newbie?
Yes! These two books are wonderful: Plate to Pixel (http://amzn.to/12v3ihg) and Food Photography: From Snapshots to Great Shots (http://amzn.to/12nv1wR). And this e-book is great, too: http://pinchofyum.com/tasty-food-photography
You’ve captured summer in a meal for sure! Gorgeous looking lunch/dinner. I am a huge squash, mushroom and avocado fan, so perfect combination for me. That aspargus looks yummy too.
it looks great
very, very healthy,
Thank you for sharing
I just bought a yellow squash last night and I was wondering what to do with it. The boyfriend hates mushrooms (sad face) so any idea for other fillings? Thank you for all the wonderful ideas!
Made it again tonight. We cooked the squash boats on their own for about 20 min. this time empty and then added filling. My daughter just kept saying Wow! at each bite. Thanks for amazing recipe!
Hi Nina! So glad you are enjoying this recipe. Thanks for the feedback and for reading/commenting! xo
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Thank your very nice meal indeed we expect continued sharing
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