Baked Stuffed Eight Ball Squash (or Zucchini) with Leftover Pasta (Vegetarian or Vegan)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Farm Fresh To You sent me three little 8-Ball squashes this week – and I had a boatload of leftover pasta and so – this dish was born.   I used the three eight ball squashes & a green & a yellow zucchini I had, too.  The kind of squash is not important but the eight ball squashes do make a cute presentation.   You can eat the flesh (and skin) of the eight ball squashes but I think this might be less pleasant if yours are very large.  Mine were pretty small & got very tender in the oven.

I did stuff the yellow zucchini but ran out of stuffing for the green one & could not be bothered to make more – so – I just filled it with sauce.  I used a teeny bit of real mozzarella on top & a really tiny bit of real Asiago in the filling but vegan cheeses would work just as well.

I used leftover pasta like this & the jarred sauce below.  You can use any type of pasta & sauce you prefer – even homemade ones.  You could add ground meat – like Beyond Meat Beefy Crumble to either the squash filling or your sauce – if you wanted to add protein to the dish.

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Baked Stuffed Eight Ball Squash (or Zucchini) with Leftover Pasta (Vegetarian or Vegan)

Serves 2

INGREDIENTS

12 oz cooked pasta

4 eight ball squashes (or 4 zucchini)

2 TBS olive oil

16 oz pasta sauce (or less but up to 16 oz – depending on how much sauce you like on your pasta)

1-6 garlic cloves

1 TBS fresh oregano – chopped (or 1 tsp dry)

1/4 cup mozzarella (or vegan mozzarella)

1/8 cup grated Asiago (or vegan Parmesan)

S&P

Garnish – chopped basil or parsley and maybe extra cheese (or vegan cheese)

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DIRECTIONS

Heat the oven to 400 degrees.

Cook the pasta & drain.

Cut the tops off the eight ball squash & carefully scoop out the flesh & set it aside.  A melon-baller or grapefruit spoon might make that easier.  If using zucchini – slice in half the long way & scoop out the seeds & flesh and set it aside.

Take about 1 cup of the cooked pasta & chop it a bit.

Heat the olive oil in a large skillet.  Add the squash flesh & saute a minute or so.  Add the garlic & oregano & stir.  Add the CHOPPED pasta, 1/2 cup or so of pasta sauce stir.  Add Asiago or vegan Parmesan & stir.  Season with S&P & set aside.

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Treat a cooking pan with cooking spray.  Carefully stuff your peppers in the pan.  Top each with a little more sauce, some grated mozzarella & then with the squash tops themselves.  Bake for about 30 minutes or until the squash are tender & the cheese is warmed (and/or melted).  If using zucchini – do the same thing – but there will be no little squash hats for the zucchini boats.

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This next part is up to you.  You can either boil water & put the remaining pasta in it for about a minute, just before you are ready to serve – or warm as much pasta sauce as you think you need for 2 servings & stir the pasta directly into it to reheat it.   The advantage to heating the pasta & sauce separately is that you can better control how much sauce each serving gets – because some people like lots of sauce & others prefer less.  This is your call.

Whatever you decide – when the squash is ready – plate some pasta & sauce on two plates & place two baked squash on top of each.

Garnish with basil and/or parsley & grated cheese.

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