At the farmers markets this morning the bright sun-yellow summer squash became irresistable to me. I bought a handful, but now I regret not buying more. Regret not, as there is always next week! I made these stuffed summer squash and they are a little more-ish… for myself as much as for the Imp.

6 medium summer squash

1 medium carrot

1/2 onion

1/2 cup grated cheese

1 clove garlic

1/4 cup breadcrumbs

Boil the squash and carrot for about 10 minutes until they are only slightly tender. Cut the squash in half and scoop out the middle, so the squash skins form a neat little case. Chop onion, carrot and garlic very finely. Fry them with a little oil. Add in chopped squash flesh that you have scooped out and saute a few minutes. Remove from heat and mix together with cheese and breadcrumbs. Put the squash cases onto a baking tray and spoon the mixture into the squash cases. You can sprinkle the top with breadcrumbs if you wish. Bake in medium oven about 20 minutes.

Enjoy.