Yup, you guessed it that most of my recipes for the time being will include:
1) Squash and
I have to think of some way to utilize the fresh food I am growing and raising!
Next year I have to better plan my garden. I think this year my thoughts about it were “grow ALL THE THINGS!!” and I basically planted as much as I thought I wanted of everything.
This leads to an overwhelming surplus of one type of food at one time. I hate wasting food I feel infinitely guilty throwing extra squash to the pigs. I know it’s better then throwing it away but I can do way better next year on the planning front.
Recently I have come into boundless amounts of squash and cucumbers, which I have been preserving and pickling. I have even been pickling some of the extra zucchini to make relish. This is my first year doing this so hopefully I’m doing it right and we don’t die of botulism when we eat all this stuff later in the year.
It’s hard to believe this is how people used to eat…growing everything in the summer and preserving it for the winter. Totally something we don’t take into account today. We can get any fruit or vegetable any time of the year and quite frankly it’s unnatural. We are spoiled with being able to make strawberry pie in the winter never stopping to think if that’s normal. We would get sick of eating potatoes, winter squash and carrots all winter like people used to do.
Anyways, since locally sourcing my meat we rarely get chicken anymore, except for in the summer (since it’s a SUMMER meat…who would have thought…). Now that I have 33 fresh ones in the freezer I finally get to get creative with chicken recipes…..first up: stuffed squash! Killing two birds (ha, pun totally intended) with one stone…using up the squash and chicken. This was super tasty with or without cheese!
Chicken parm Stuffed summer squash
Prep time: 15 mins / Cook time: 10 mins/ Serves: 2
1 large summer squash (zucchini will work too)
1 large, cooked chicken breast (approx 4-6 oz), diced
1 cup tomato sauce (mine was homemade!)
1 small onion
2 cloves garlic
handful of fresh basil, chopped
1 tbsp coconut oil
1/2 tbsp Italian seasoning
salt and pepper to taste
handful of mozzarella and parmesan cheese (optional)
1. Pre-heat oven to 375. Carefully cut your summer squash in half lengthwise. Scoop out the insides gently so you are left with a hollow shell.
2. Rub with coconut oil, season with salt and pepper. Place in a baking dish in the oven while you prep the rest of the meal.
3. Heat up some coconut oil in a large skillet on medium. Throw in the garlic and onion and let soften. After about 3-4 minutes, throw in your diced, cooked chicken breast.** Season with the Italian seasoning, salt and pepper.
4. Pour in the tomato sauce. Simmer on low for 5 minutes until everything is incorporated. Then, throw in the basil.
5. Take the summer squash out of the oven (hopefully at this point it was in there for roughly 15 minutes). Carefully (it will be hot!) spoon the chicken mixture into the squash shells. Sprinkle with cheese if using.
6. Turn off the oven then turn your broiler on high. Place the squash under the broiler for another 5-8 minutes until the cheese has browned.
** Alternatively, you could start with raw, diced chicken breast, add the chicken to coconut oil in the pan, let cook then add your garlic and onions. This will add about 5 minutes on to the prep time.