… the cutest little zucchini in the world! They’re round and the size of a billiard ball – thus the name 8 ball squash. They are so darn cute, it’s almost a pity to cook them. But here’s a delicious recipe for you to try with your kids. Pikelet & Lollo liked to play with them more than eat them but the squash did looked good enough to try (which is all a parent can ask for). It’s a wonderful Fall accompaniment especially with grilled Lamb Rib Chops.
Available at Dallas Farmers Market at Lemley’s Produce counter or Central Market (they only have the green ones but Lemley’s had both colors). If you see them elsewhere, let us know in the Comment section.
1 8 ball squash per person
1 small onion chopped
Little bit of chopped parsley
1 handful of breadcrumbs per 8 ball squash
Grated parmesan cheese
Preheat oven to 350F
Cut the tops off the 8 ball squash and keep aside to use as a ‘lid’ later. Scoop out the pulpy flesh from the body part the squash and put aside. Boil the hollowed squash shells in salted water for 2 minutes. Chop onions and squash pulp. Fry onions and squash pulp in a non stick fry pan till cooked. Mix in breadcrumbs, parsley and salt and pepper to taste. Fill the squash up with the pulp mix and sprinkle parmesan cheese on top
Bake in the oven for 15-20 minutes.