4 “8 Ball” squash (available at Lemley’s Produce stand at the Dallas Farmers Market)
4 slices of bacon, chopped
8 cherry tomatoes, chopped
½ medium onion, chopped
½ cup of panko bread crumbs
8 pitted olives, sliced
¾ cup of grated cheese
1 cup chicken stock
Salt and pepper to taste
Preheat the oven 375 degrees Fahrenheit.
Slice the tops off each squash and set aside. Using a spoon, carefully scoop out each 8 Ball squash and reserve the pulp. Chop the pulp, cherry tomatoes and onions, then set aside.
In a skillet on medium high heat, cook the bacon until it’s brown. Discard the fat except one tablespoon.
Add onions, squash and cherry tomatoes and sauté until soft, about 4 minutes. Remove the pan from the heat and add breadcrumbs, olives and three-fourths of the cheese.
Reserve a little cheese for topping later. Stir well, until all ingredients are combined.
Stuff each 8 Ball squash with the mixture and place them in a shallow baking dish. Add chicken stock to the baking dish and cook in the oven for 20 minutes. Remove from the oven, sprinkle each squash with the remaining cheese and place the reserved squash tops carefully into the stock to cook. Return to the oven and cook until tender, about 15-20 minutes.
Recipe by Cheryl Ng Collett of