This is one of those quick and impressive-looking dishes. “Planned” leftovers are the key. When we make brown rice pilaf, we make enough for three meals…very little extra work and plenty of ways to use the leftovers.
The roasted tomato sauce was last year’s garden bounty that ended up in the freezer. It’s frozen in different sized containers to make it convenient to use without thawing too much at a time.
The yellow squash is coming from the garden by the armload. It’s always best picked young and eaten the day it is picked. When you are filling the squash with ingredients that are already cooked, the squash should be steamed before being filled otherwise the squash will not be cooked when the filling is starting to brown and dry out.
If you want to make a meal of this squash, add cheese to the top, stir in some leftover cooked meat. Be creative! You know what your family will eat.
These little gems reheat surprising well. The yellow crooknecks are sturdy and hold their shape. To reheat on the stove top, place some water in a heavy skillet, not enough to drown the squash, just enough to steam them. Turn up the heat and when the water begins to boil, add the squash halves. Turn down the heat. Add a lid. Heat for about 10 minutes.
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