My mom has always made this summer squash gratin that I love, which uses onions, breadcrumbs, and herbs. So this was my inspiration when making this stuffed squash. Normally I would have put some crumbled sausage in there, but wasn’t in the mood for meat, so I went with an all veggie version. I would have loved to have cooked these right on the grill, but here in NYC backyard space is hard to come across – so in the oven they went! The best part of cooking this meal was having a FaceTime date with my tiny nephew while I cooked. He’s my virtual sous chef! (insert a million hearts here)

Ingredients: (serves 2)
2 summer squash, cut in half and pulp removed
1/2  yellow onion, chopped
10 baby bella mushrooms, chopped
2 cups Swiss chard, finely chopped
2 garlic clove, minced
1/2 cup Parmesan cheese
1/2 teaspoon red pepper flakes
1/3 cup Italian bread crumbs
Salt and pepper, to taste
Olive oil

Heat oven to 350 degrees. In a large pan, sauté the garlic and onion until translucent, about 2 minutes. Add the Swiss chard and mushrooms, and cook until the greens are wilted. Next add the red pepper flakes, Parmesan cheese, and bread crumbs. Salt and pepper to taste. Fill the squash “boats” with the vegetable mixture and top with extra Parmesan cheese. Place in oven for about 30 minutes or until the squash is cooked through. Plate and serve with a simple side salad. Enjoy!