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About the Dish

  • Summer Squash

    Summer Squash

  • Ground Pork

    Ground Pork

  • PeachDish Salt

    PeachDish Salt

  • Bread Crumbs

    Bread Crumbs

  • Parmesan Cheese

    Parmesan Cheese

  • Ricotta Cheese

    Ricotta Cheese

  • Oregano


  • Mozzarella


  • Cherry Heirloom Tomatoes

    Cherry Heirloom Tomatoes

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Basil



Prepare your mise en place: Peel and mince garlic. Halve cherry tomatoes. Pick and chop oregano leaves. Pick and chop basil leaves.
Oil the bottom of a heaving baking pan or casserole with 1 tablespoon olive oil. In a mixing bowl combine the pork, 1/2 teaspoon PeachDish salt, 1/4 cup (4 tablespoons) bread crumbs, Parmesan, ricotta and oregano. Stir thoroughly to combine.
Fill the cavities in the squash with the pork mixture. The cavities should be heaping and full. Arrange the stuffed squash in the prepared pan so they are evenly spaced and not touching one another. Top squash with the mozzarella and remaining 2 tablespoons bread crumbs. Bake 18-20 minutes, uncovered, until squash is tender and filling is lightly browned on top.
Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil, stir in garlic, and cook 30 seconds, or until the garlic is aromatic. Add tomato halves and cook, while stirring, 2-3 minutes. Reduce heat to low, season with remaining 1/2 teaspoon PeachDish salt, and add vinegar and water. Reduce heat to low. Cook 5 minutes more, stirring occasionally.
Remove tomato sauce from heat, and stir in chopped basil and remaining 1 tablespoon olive oil. Adjust consistency with more water if needed; taste and adjust seasoning as desired.
Serve stuffed squash with tomato sauce, and enjoy!