Squash with Feta and Mint
By: Nancy Stuckwisch
Published: Friday, June 22, 2012 - 12:00pm

Ingredients




12 small squash (any variety is fine)
3 tbsp. Feta cheese (parmesan makes a good substitute if you prefer)
3 tbsp. Breadcrumbs or panko
1 very small tomato
6 mint leaves
Olive oil

Preparation

1 Preheat oven to 350℉. Pour a little olive oil in the bottom of a baking dish, making sure to coat the entire surface. 2 Wash the squash and then cut off the stem and blossom ends. Using a teaspoon carefully scoop out the inside to make a little cavity. Don’t dig out all the way to the bottom, the cavity needs to have a floor. Place the scooped out portion in a bowl. 3 Finely chop the tomato and scooped squash then return to bowl. Add feta, breadcrumbs, and mint. Mix thoroughly. Stuff each squash with the feta and mint mixture. Place the squash in the prepared baking dish and cook for 25 minutes or until tender. 4 Note: You will have some extra stuffing. I like to put it in a ramekin and bake it along with the rest. It makes a great lunch the next day.