Summer Meets Winter Squash with Pesto
4 Frieda’s Golden Nugget, Sweet Dumpling, or Sugar Loaf Squash
1-2 tablespoons vegetable oil
1/2 cup Frieda’s Pine Nuts
1 clove garlic, minced
1/4 cup green onion, chopped
1 cup fresh mushrooms, sliced
1/2 cup zucchini, diced
1/2 cup yellow crookneck squash or yellow zucchini
1 cup diced tomatoes
2 teaspoons lemon or lime juice
2 teaspoons chopped fresh oregano, marjoram, or sage
2 teaspoons chopped fresh basil
Salt and pepper to taste
2 tablespoons grated Parmesan cheese
Bake or microwave the squash until tender. Heat oil in a large skillet over medium-high heat. Sauté the pine nuts, garlic, and green onions for 1 minute. Reduce the heat to medium. Add mushrooms, zucchini, yellow squash, and tomatoes. Sauté for 3 minutes longer or until tender-crisp. Stir in the lemon juice, herbs, salt and pepper.
Scoop the seeds and strings out of the squash and discard. Place the squash, cut side up, on a platter. Spoon the zucchini mixture into the squash. Sprinkle Parmesan cheese over the top. Sprinkle with additional pine nuts if desired. Serve hot.
Note: To bake squash in the oven, place cut halves or quarters, cut side down, on baking sheet. Bake at 375 degrees for 35 to 55 minutes or until tender. To microwave squash, place cut halves or quarters, cut side down, in a microwaveable dish with 1/4 cup water. Microwave, loosely covered, on High for 5 to 10 minutes turning once during cooking, until tender. Let stand for 3 minutes.