Week 8 was once again a blur-- hence such a late post. We got some lovely yellow squash, cucumbers, lots of tomatoes, garlic, blueberries, lettuce, and chanterelle mushrooms. We were a big fan of the summer squash sandwiches we made during week 6. This time we added fake bacon and popped them on the panini grill. Scrumptious!
Since joining Pinterest I'd been eying various squash boat recipes. I never found one that was just right. Since we a larger and therefore seedier one, we just decided to go for it with our own sort of recipe.
- One large yellow squash
- Purple sweet potatoes
- Beets (roasted and chopped)
- Taco seasoning (we use a recipe we found online, but a packet would work too)
- First, cut the squash in half and spoon out most of seeds and guts.
- Brush both halves with EVOO and roast them for about 15 or 20 minutes.
- While the squash is roasting, saute the beets and sweet potatoes on the stove top. Towards the end add a bit of water along with your taco seasoning.
- Next put the beets and sweet potatoes inside the squash, and roast it for about 10 minutes.
- Add cheese and roast for another 5 or 10 minutes.
- Once cooked and cooled enough, add your favorite toppings such as tomato, salsa, and lettuce.
With Maggie's illness, life is just a bit rough. So please forgive me for being slow with posting and being terrible at keeping track of meals.
On a happier note: next week's post will involve these lovely cucumbers becoming pickles as well as some nice homemade salsa.