Here’s a recipe I worked on and wrote up a few months ago (July, gulp!). I’ve been meaning to post it for a while now but for some reason, I put it on the back burner. I’m currently working on a bunch of seasonal recipes for October which reminded me that summer squash is nearly out of season! Yikes. If this is something you’d like to try, get your hands on some summer squash before it’s all gone. If it is, stuffed eggplant sounds lovely.
Around the time of making this, I was informed that risotto is only risotto if you use Arborio or “risotto” rice. Okay, I get it. It’s cool. But “Black Rice Risotto-like Stuffed Zucchini Squash” doesn’t really roll off the tongue, you know? And besides, the idea is to have a “creamy” rice stuffing and that’s what this recipe is all about. Risotto is a bit time consuming, although well worth the wait. If you’ve never made it before, be sure to read the instructions carefully before getting started.
I made this for my mother and she couldn’t stop raving about it. Aww, mothers. It’s just as savory as it is presentational. It’s also a good way to use up some of that leftover cashew cream you have lying around from some other recipe. What I love most about this recipe though is how easily the squash is to cut through and how well the seasoned rice and natural flavor of the squash go together.
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