|2 servings||calories per servings 737||protein serving 40 g||carbs per serving 37 g||total fat per serving 48 g|
Peak summer squash is delicious in and of itself. When you stuff it with seasoned Heritage pork, and serve it with a sweet and tangy fresh tomato sauce it’s about as good as it gets. This dish looks like something that took you forever to make, but comes together very quickly and offers loads of flavor!
|Nutrition Facts||/ Per Serving|
|Total Fat||48 g|
|Saturated Fat||17 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||21 g|
|Total Carbohydrates||37 g|
|Dietary Fiber||5 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...