#scallop squash

[petula-xx]

There’s a UFO in my garden.

Unidentified Fruiting Object.

Actually, it’s an Early White Bush Scallop Squash. They can get as large as a bread and butter plate when they’re mature, but much better eating when small. This one is probably about a week away from harvest.

[stepfordgoth]

Oh my god..... This little tiny scallop squash I harvested today.......

He felt a little soft but I wanted to get him off the vine anyway (so maybe I can grow one or two more squashes on the vine in the next few weeks) and I decided to give him a wash.... And when I did I revealed his little face (on the other side of what's shown in the photo above)!!!!!

I'm crying! he's such a happy little rotting fella....!!!! Almost clown like. I love him!!!!!

[stepfordgoth]

🧡

[stepfordgoth]

Guess what! Scallop squash!!!!!

I am obsessed with his shape!!!!!

[stepfordgoth]

Breaking news: I have not one but SEVERAL baby pumpkins (and one baby scallop squash)!!!!!!!

(ignore how wilty and sad all the leaves look.... These photos were taken in bright, midday sunshine) some baby pumpkins, including one that already looks kinda ripe!!!!:

And apparently one of my 4 "pumpkin plants" is a scallop squash plant! This is entirely my fault lol I did not label my seeds when I started them in the spring. But I don't mind at all! The baby is so cute and flat!

These are what scallop squashes look like when they're mature btw:

Here's hoping there are still more babies I haven't discovered yet, and maybe even more to come, and here's double hoping they're all mature by the first frost date..... I'm optimistic about it simply because of all of the varieties I'm growing are miniatures so hopefully they don't take very long to ripen.... Ahhh!!!! So excited!!!

[sageinthegarden]

A new snapshot from https://sagesacre.com/2020/06/05/too-much-summer-squash/

Too Much Summer Squash

I took a week off from checking the summer squash and now I’ve got too much summer squash all at once. Fortunately the ducks and chickens like squash, so it won’t go to waste.

[fourgrain-blog]

Spinach and Goat Cheese Stuffed Scallop Squash

The squash

Until recently, I didn't even know a scallop squash existed. This was another of my farmer's market mystery vegetable buys. Once again, Tyler wasn't sure exactly what it was. But I searched online and found this website, here, with recipes for scallop squash. However, most of them had meat as an ingredient. This doesn't fly in our family, so I made up my own recipe. I found the squash were easy to work with and Tyler and I both loved the end result, especially the filling.

Cut and Cleaned Out

Prep the Squash - Cut off the tops - horizontally - Scoop out the insides and seeds (these can be thrown away, composted, or cooked into spaghetti sauce or some other food)

The Filling

 Make the Stuffing 

 - Sautee 1/2 c. chopped onion in EVOO over medium heat

 - When onion is translucent, add 2 c. chopped fresh spinach until wilted

 - Season with Salt and Pepper

 - Take off heat

 - Add 1/4 c. goat cheese

 - Add 1 tbsp. raw sliced almonds

 - Mix together

 - Preheat the oven to 350

 - Stuff the squash with the spinach filling

 - Cook covered with aluminum foil for 30 minutes

 - Take off the foil, and cook for 15 minutes

Finished Product - Spinach and Goat Cheese Stuffed Squash