Rated 4.0 stars by 3 users
Entree
Italian
8 servings
30 minutes
8-10 minutes
1 Melissa’s Cucuzza Squash, peeled, cut into 4 equal pieces then each cut in half lengthwise
Extra virgin olive oil, as needed
Kosher salt and freshly ground pepper, to taste
3 tablespoons unsalted butter
1/4 cup soy sauce
1 green Bell Pepper, stem and seeds removed, diced small
1 red Bell Pepper, stem and seeds removed, diced small
1 yellow Bell Pepper, stem and seeds removed, diced small
1 Melissa’s Perfect Sweet Onion, diced small
3/4 cup shredded Parmesan cheese
Prepare a hot grill.
Preheat the oven to 350ºF.
Using a spoon, scrape out the center of the squash pieces, leaving about a 1/4-inch wall on the squash. Rub the squash with the olive oil and season with the salt and pepper. Place on the grill, hollowed side down, and grill for 3-5 minutes or until slightly softened. Remove and set aside.
In a sauté pan, melt the butter and warm the soy sauce. Add the bell peppers and onion and sauté for 5 minutes.
Stuff the squash with the bell pepper mixture and top with the parmesan cheese. Place them on a baking sheet covered with aluminum foil and place in the oven. Bake for 8-10 minutes or until the cheese is golden brown.
If need be, slice a small piece off of the bottom of the squash to stabilize them and keep them from rolling.
