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Goat Cheese Stuffed Squash Blossoms and Roasted Tomatoes

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Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes 6

Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes 1

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Yes another ode to the infamous squash blossom! We are at the height of harvest season and my back yard is in full bloom with these gorgeous golden delights! I am not complaining by any stretch because they come and go so quickly…… this simply means I have to be a bit innovative as not to burn out my better half with the same daily preparation.

I really dig squash blooms done in the traditional manner, dipped in a batter and flash fried, either alone or stuffed, but honestly I find them a bit too heavy on a daily basis…..so herein lies the challenge to create something as delicious. Time to put on the creative cap and  forge the garden for inspiration. BTW…check out that luscious garden in the back…..I’d be a total failure to not come up with something awesome!

Since I totally love the idea of stuffing them with goat cheese (or whatever suits your fancy), I decided not batter and fry them but to bake in an lightly oiled pan along with some fresh baby garden tomatoes and pine nuts; I could have used some yummo herbs but I decided to keep it simple for the first go around. The result…..OMG!!!!! Can I say scrumptious????? OHHHH yeah….to say the least and most definitely another one for the recipe books, not to mention my better half…

5.0 from 1 reviews
Goat Cheese Stuffed Squash Blossoms and Roasted Tomatoes
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 12 Squash Blossoms
  • 6 oz Goat Cheese
  • 1 lb Variety Baby Tomatoes
  • Pine Nuts
  • Olive Oil
  • Sea Salt
  • Pinch of sugar
Instructions
  1. Lightly oil a 9 x 13 pan and preheat oven to 400.
  2. Remove the anthers inside, wash, and gently dry the flowers (or place on paper towel to air dry).
  3. Gently open each flower and stuff with 1 tsp of fresh goat cheese. Press together and place in pan. Repeat until all blossoms are filled.
  4. Toss tomatoes in a bowl with a little olive oil, salt, pepper, and a pinch of sugar. Add to pan with squash blossoms.
  5. Sprinkle pine nuts over blossoms.
  6. Put in oven for 20-25 min or until desired doneness.
  7. Remove and sprinkle with sea salt. Serve right away as an appetizer or side dish

Goat Cheese Stuffed Squash Blossom and Roasted Tomatoes

Spaghetti Squash Boat with Roasted Tomato Sauce

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I do have to confess that the idea of eating spaghetti squash vs real pasta didn’t excite my universe too much. My mom tried to pass it off as the same but when you are a kid, pasta is pasta, right? You know, gooey goodness of mac and cheese or lasagna, it’s the best taste in the world, ever. How I am supposed to pretend that a stringy squash is gonna give me similar excitement and pleasure…NOT.

It didn’t stop her tenacity and she was Italian so I pretty much had to hush up and eat it and like it. There wasn’t a separate menu for those of us on the picket line, just a pass to our room on an empty stomach. She didn’t worry too much if our tummy’s growled or we dramatically entered out of our room before bed crying with hunger pains. Back then we either ate what was at dinner or waited until breakfast to see if we still were picketing or back into the land of the living. Anyone relate?

I do have to thank her diligence, no doubt because now I completely adore spaghetti squash. It’s a weekly staple at our house for dinner and my favorite prep is a simple roasted tomato sauce with onions, garlic, and basil. All sourced out of our garden and canned…..savoring goodness all year long.

Thanks mom, tenacity pays…..

Spaghetti Squash Boat with Roasted Tomato Sauce
 
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This is a simple weeknight delight that is both delicious and healthy. If you don't have fresh tomatoes, canned will work
Author:
Recipe type: Entree
Cuisine: Farm to Table
Serves: 2
Ingredients
  • 1 spaghetti squash, cut in half and placed face down on a cookie sheet
  • 6 large tomatoes, placed on a cookie sheet lined with parchment to roast (can substitute 28 ounce can of diced tomatoes, preferably San Marzano or Pomi)
  • 1 medium sweet onion, diced
  • 4 garlic cloves, minced
  • 3 T olive oil
  • Bunch of basil
  • Sea salt and fresh ground pepper to taste
  • Grated pecorino cheese for serving
Instructions
  1. Heat oven to 350 and put in spaghetti squash and tomatoes, roast until done, about 30 min for tomatoes and 45 min for squash
  2. When tomatoes are finished, place in blender or food processor and pulse until smooth
  3. In a medium saucepan, put in 3 T olive oil and heat. Add onion and sauté until translucent and add garlic, cook for 1 minute.
  4. Add tomatoes and cook for 15 minutes. Season with salt and pepper to taste.
  5. Add basil and cook for another 5-10 minutes
  6. When squash is done, turn over and scoop out seeds. Add marinara sauce and top with pecorino.
  7. Serve immediately