I was standing in the middle of a parking lot, shoulder to shoulder with strangers on one side and gossiping/people watching with Mel on the other, just rows from the stage, preparing for what would be one of the best concerts I have ever been to, when my mind wandered to my hydrator and its contents within. And what would be added to it come Wednesday, when yet another load of CSA goodies would be picked up. Ideas have a tendency to pop into my head at the most random times. Moments away from Mumford and Sons walking onto the stage and I am thinking about summer squash and typing a few quick notes into my Droid.
Stuffed summer squash with sausage and cheese and oh, mushrooms. Totally mushrooms. Chicken, pork, or turkey sausage? I wonder what is in the freezer? Oh, that needs cleaned out….before September, make that a goal in life. There is a loaf of frozen soda bread that needs to become baked french toast or bread pudding…write that down and don’t throw the bread away. I could add tomatoes to the stuffed squash…I think I remember zucchini boats with tomato sauce somewhere at some point in time. The boats could kinda float. Man those nachos earlier were scrumptious and I can’t believe parking was only 5 bucks…unheard of! I really hope when Mumford and Sons come out that the crowd doesn’t lunge forward…I would hate to be trampled. Mozzarella cheese on the boats…and a lot of it. I love the twinkle lights strung across the stage…twinkle lights make the world better. I need twinkle lights on my patio. Next summer. I should write that down too. And on it went…
And this was my train of thought. Somewhere in there, I started a recipe or at least the beginning of one. And this is how ideas pop into my head. They’re generally among other arbitrary thoughts and if I am listening, I can pluck them out and if I am being diligent, I will jot a quick note down. Between my phone, a small notebook, scrap paper, and the back of random receipts…I am able to keep track of ideas. Is it organized in any way? No. However, I wouldn’t exactly consider myself an organized person. I mean, I have a months worth of mail sitting on my deep freezer in the garage. And while I try to keep cooking utensils in one drawer and baking materials in another, at a glance you would think there was no rhyme or reason. I am not one to situate my closet according to season. It is just not in my design to be organized…so why would note taking be any different?
- 2 Medium Summer Squash
- 2 Tablespoons Olive Oil
- ½ Yellow Onion, small dice
- 1 Cubanelle Pepper, halved and sliced into rounds
- 1 Cup Sliced Mushrooms ( I used Baby Portabella)
- 4 to 6 ounces Sausage ( I used precooked Jalapeño Chicken Sausages)
- 1 Cup Cherry Tomatoes, halved
- 1 + ½ to 2 Cups Marinara Sauce
- ½ Teaspoon Dry Oregano
- Salt and Pepper to Taste
- 2 Cups Mozzarella Cheese, shredded
- Preheat oven to 375F
- In a skillet, heat olive oil over medium heat. Add onions, mushrooms, and cubanelle pepper and cook until they are softened, about 5 to 7 minutes.
- Add sausage and cook until sausage is cooked through ( if using precooked sausage, then just cook until heated through).
- Stir in cherry tomatoes, dried oregano, and ½ cup of marinara sauce and cook for about 2 to 3 minutes. Season with salt and pepper to taste. Remove from heat and prepare squashes.
- Cut squash in half, lengthwise, and scoop out seeds leaving about inch border around the edges.
- Pour remaining amount of marinara sauce ( about 1 cup) into the bottom of a 9 x 13 inch pan. Place squash halves in pan and generously fill each squash half with prepared filling. Top with shredded cheese and place in preheated oven for 30 to 40 minutes until cheese is bubbly and squash is fork tender.
- Remove from oven and let cool for about 5 minutes before serving.