Having trouble eating your vegetables? Make it easier on yourself with stuffed yellow squash complete with plenty of melty cheddar cheese and of course, bacon. It will change your view on vegetables.
I’m a farmer’s wife. I accept (and welcome) that plus the fact that my husband can’t do all this alone, I have to help. With one exception.
I hate working cows.
I can say this with all justification too–because for years I was what I call the “gate smasher”. We didn’t have a good working facility to treat sick animals, give medications, ear tags, etc. and Jeremy always waits until they’re 8 months old and 500 pounds to try to do anything with them. I’ll never understand that. So after a few rounds of “you take this little gate and smash the cow up against this fence and I’ll give them the shot” fiascos, I signed off on working cattle. (And by signing off I mean stomping my cow-poo covered legs and flinging my bruised arms in the air while I tell him to call his brothers next time he gets this stuff on his mind.)
So this morning when he came in the door and said, “We’ve got a sick calf. Come out here and get it in the head catch for me so I can treat it.” I said what you might expect:
“Oh no way. You can do that by yourself.” But I knew he couldn’t and I had to go. And I did. I’m such a sap.
Of course now we have a head catch (which I had never used) and I stared at this big blue metal contraption and the calf in the chute behind it. “Show me how to use it…” I sighed. My 230 pound 6 foot 2 inch husband trotted over and gingerly raised the big red lever on the side. “I’ll walk the calf down and when he sticks his head through, just pull it down and catch his head in there.” He demonstrated.
“Okay. Let me try.” I said. I grabbed that handle and gave it a tug.
Gonna have to pull harder. Better yet, I’m gonna have to grab that handle and pick up my feet to get it move. Swing on it. I gave it a couple of trial runs using it more like a set of monkey bars than a piece of farm equipment. “Okay I’m ready.”
Now you have to be quick at this stuff–so I was ready when he stuck his head through–thinking he had found a way out. Think muscles Rachel. Catch that cow. I got him. This craziness is how I get callouses on my hands (see image below).
Once he couldn’t get away, I held firmly to the lever just in case he was able to loosen himself. Jeremy quickly treated him with antibiotics and we let him go. Easy peasy. I may not be so down on working cattle now. But that was just a baby. I’m not too sure about a mama…baby steps.
About the recipe
As usual, I have absolutely no transition to this recipe. These garden stuffed summer squash are a great way to use up the extra vegetables most of us have this time of year. If you don’t have any growing out your ears, you can get plenty of these ingredients from your farmer’s market or grocery store. They’ll be on sale.
If possible, try to get fresh basil too–it makes all the difference. We like to eat these as a side dish with grilled chicken and butter parsley herb potatoes. They’ll be a summer staple for you too. Y’all have a great day! And may there be no cow-wrangling in your future.
Garden Stuffed Summer Squash
- 6 medium yellow squash
- 1 cup chopped onion
- 1 cup chopped tomato seeded
- 1/2 cup finely chopped green bell pepper
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon salt
- dash pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 3 slices bacon cooked and crumbled
- Place whole, washed squash in a large pot. Cover with water and bring to a boil.
- Cover and reduce heat slightly. Simmer 8 minutes.
- Drain and cool until you can handle them.
- Cut squash in half lengthwise and scoop out the seeds, leaving a firm shell.
- Combine remaining ingredients except butter in a medium bowl.
- Place squash in a 9x13 baking dish and spoon filling into the centers.
- Dot with butter.
- Bake at 400 for 20 minutes.