[Fleecewife]

I usually stuff marrows - ok overgrown courgettes - with mince and cheese.  This year I've grown small round squashes, which are about the size of a cricket ball, and very prolific.  This evening we ate our first.  I hollowed them out and stuffed them with a mix of Boursin, grated Double Gloucester, finely chopped onion, and chopped tomatoes, ground black pepper, with sesame seeds sprinkled on top.  They were very tasty, but the stuffing was quite runny.

What is your favourite recipe for stuffing squash - and tomatoes, peppers, marrow and so on? 

[Louise Gaunt]

Either some herb flavoured cooked rice with softened onion cooked on a bed of thick tomato sauce, or nut stuffing with chopped nuts, softened onion, a little garlic, and if I am feeling indulgent, some grated cheese on top. Our next door neighbour is vegetarian and she loves my various stuffed vegetable fillings!

[Fleecewife]

  I'll try the nut stuffing.  We used to be vegetarian (before we produced our own hogget) so I have a few nutty possibilities somewhere in my head 

I only use rice when we have run out of potatoes, by which time the squashes will be eaten, but we might still have marrows.

[devonlady]

Roast squash whole, cut in half, scoop out seeds and discard (or save for chickens) Scoop out most of the flesh and mix with breadcrumbs, sautéed onion, chopped small  and finely chopped herbs. Crumble up some blue cheese and mix in, fill the halves of squash and put in the oven 'til bubbling.

[Fleecewife]

Thank you devonlady - sounds scrumptious, and I love blue cheese