Three Springs Farm

1 large summer squash

2 cloves of garlic, crushed

1/2 cup cheddar cheese, grated

1/2 cup sour cream

salt and pepper to taste

Mix the grated cheddar cheese with the sour cream and garlic in a bowl, and set aside.   Slice the squash lengthwise into halves, and then again into 4 halves.  Steam the quartered squash in a large covered pan with a little bit of water for 5-7 minutes, or until tender.  Remove the squash from the pan and scoop out the middle with a spoon.  Try to make a bowl-shaped space in the middle of the squash.  Place the squash, bowl-side up, in a baking dish.  Chop up the middle sections and add to the cheese filling.  Return the cheese filling to the squash centers.  “Bake” under the broiler for 5 minutes, or until the cheese filling begins to brown.

© Emily Oakley 2010