Green and gold the Aussie colours. Try these flying saucer squash.
Flying saucers (Stuffed squash)
Recipe Type: Vegetable
- 4 squash
- 4 rashers bacon or pancetta
- 1/2 onion diced
- 50g fresh breadcrumbs
- 2 tbs freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
- Preheat oven to 180 C.
- Bring 2cm of water to the boil in a saucepan over medium high heat. Add squash, cover, and cook for 8-10 minutes, or until a fork can pierce the stem with little resistance.
- Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the flesh. Reserve all of the fleshy pieces.
- Place bacon in a large, deep frying pan. Cook over medium high heat until browned. Remove bacon to dry on paper towel and set aside. Fry onion in bacon dripping. Chop the reserved squash pieces, and fry them with the onion for 1 minute.
- Remove the frying pan from heat, and stir in the breadcrumbs. Dice the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper.
- Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminium foil.
- Bake in preheated oven for 15 minutes or until squash are heated through.
Puttensca sauce with pasta
Recipe Type: Pasta sauce
- 2 onions, finely chopped
- 2 tbs olice oil
- 1 clove garlic, crushed
- 2-3 small ‘Ozzie’ squash, chopped
- 3 tomatoes or tomato pasta sauce or paste as much as you want
- 1 tsp capers
- Anchovies (optional)
- Parmesan cheese
- Red wine
- Olives red or green, chopped
- Before you cook this blanch the tomatoes and remove the skins first.
- In a fry-pan saute onions, garlic and anchovies until golden then add chopped up squash and fry until golden then add tomatoes and a dash of red wine. Mash squash with a fork as it cooks. Simmer for 30 minutes. Add chopped olives. Serve over pasta. Sprinkle parmesan and parsley on top.