Perhaps our new favorite squash to grow is this beauty, Early Scallop Squash.
After 45 days, this big pile of bushy greens, begins to pop out small white scallops of squash. The flesh is a soft and creamy in color and makes many great dishes.
So with so many favorite squashes and your ordinary way of cooking, baking and eating them… what is my favorite way to eat Early Scallop Squash?
Well, here is something simple and versatile that is
AMAZINGLY DELICIOUS!!!!
I cannot take complete credit from this post because I was told taco boats are the absolute best dish with this squash. (Taco meat and cheese under a broiler.) However, this recipe is so much more and tastier, if I do say so myself!
So, to begin, bring a large stock pot of water with a pinch of salt to a boil.
Meanwhile wash and prepare your scallop squash. By that, I mean simply wash and poke holes in the squash with a fork. (Like you would with a potato to bake.)
Also begin to prepare your toppings. In a skillet, brown 3 pounds of burger and 4 medium onions. When burger is fully cooked and finely diced onion is translucent, mash with a potato masher to create small crumbled burger. Drain fat, add 1 cup of butter, 1 tablespoon of grapeseed oil, 2 teaspoons of fresh garlic, mix with wooden spoon.
Next to your burger meat, add 6 diced bell peppers. Simmer on low to medium heat while you tend to your squash.
Once boiling, place your scalloped squash into the boiling water whole one or two at a time. Once a bit tender (usually only takes 1 & 1/2 minutes). Ladle squash out onto a cookie sheet to cool and repeat until all your squash are par-boiled. Each squash makes (2) dish cups.
Once all your squash are complete, remove water and drain. (You will not need it again.)
While squash cools, complete your “filling meat” by adding your favorite taco package or seasonings. While this continues to simmer on low-medium heat, find 6 bowls for toppings. For the first one, dice 3/4 Cup of fresh cilantro and place in a bowl. In a separate topping bowl, place 9 large sliced and trimmed green onions. For the third, drain and slice 3 cans of black olives. Next, 6 cups of shredded cheddar cheese. The fifth, 3 cups each of shredded Pepper Jack and Colby Jack cheeses. In the last bowl, is for a fresh of pico de gallo OR 3 jars of homemade/ purchased salsa.
Once everything is ready, slice each scallop squash in half. With a metal spoon, carefully scoop our the small center containing the seeds. Next, begin to load each squash with your toppings. Begin with your meat filling and add as you desire. Place a layered and loaded scallop back onto the large baking sheet(s).
Serve with fresh pico de galo, sliced jalapenos, sour cream, guacamole, diced tomatoes, cheese and scallions and a squeeze of lime.
(Replacement of 3 packets of taco seasoning: 1 cups of chicken broth, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp paprika)