2 lg. summer squash (any kind)1 Tbsp. butter 1 med. onion, minced 2 cloves garlic, minced 1 egg 1½ Tbsp. flour 2 oz. feta, crumbled Pimenton/Paprika
Preheat oven to 350. Lightly grease an ovenproof dish. For zucchini, halve lengthwise; for floret squash, scoop out stem top. With a sm. spoon, scoop out inner flesh, leaving a small, bowl-like cavity (Hint: It helps to use a knife to etch out a circular border, cross hatch the center, then scoop out with a grapefruit knife). In a sm. skillet, melt butter. Add squash scoopings, onion & garlic; sauté until soft. In a sm. bowl, lightly beat the egg. Stir in flour, feta & cooked squash/onion/garlic mix. Stuff the squash boats. Sprinkle with paprika. Bake for 25-40 mins, then brown slightly under the broiler.
Adapted from recipe submitted by member Annie Wilkinson