Stuffed Summer Mix Squash
- Blanch Summer Mix squash in boiling salted water briefly, until just tender.
- Scoop out the seeds, forming a cavity.
- Blend together 1/2 cup ricotta cheese with 1 egg, 1 finely minced hot pepper, 1/3 cup
cheddar cheese and 2 tbsp fresh chopped chives.
- Stuff the squash and place in an ovenproof dish with 1/2 inch water.
- Bake at 350° for 20 minutes, or until slightly browned on the top.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook