Servings: 4

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Squash Provencal


4 Frieda’s® Sweet Dumpling, Delicata, or Golden Squash
1 1/2 cups zucchini, chopped
2 cups tomatoes, chopped
3 Frieda’s® Shallots, peeled and sliced
1 clove garlic, minced
2 tablespoons water
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mozzarella cheese, shredded


With a small sharp knife, cut two slits in top of each squash. Place squash in a microwaveable dish with 1/4 cup water. Cover with plastic wrap, leaving one corner vented. Microwave on high (100%) for 14 minutes, turning once halfway through cooking time. Squash should be tender when pierced. Let stand, covered, 5 minutes.

In a shallow dish, stir together the zucchini, tomatoes, shallots, and garlic with 2 tablespoons water. Cover loosely; microwave on high (100%) for 4 minutes, stirring once. Drain mixture well.

Slice off tops of squash; carefully scoop out seeds and discard. Then scoop out pulp, leaving shells intact. Combine pulp with cooked vegetable mixture, basil, salt, and pepper. Spoon mixture back into shells. Microwave for 2 1/2 minutes, turning once. Top with cheese. Microwave 2 1/2 minutes more.