Yellow Squash

Agata says:

Here is a lovely appetizer we make for the store in large amounts. The taste is quite unexpected because of the presence of escarole, dill and ricotta salata cheese, which gives a moussaka-like flavoring to the squash. This dish has a light and well-balanced flavor, distinctly Southern Mediterranean in origin.

Stuffed Squash


1 medium onion, diced
1 bunch scallions, chopped fine
2 lg. cloves garlic, chopped fine
2 tbs. Agata & Valentina extra virgin olive oil
1 small head escarole, chopped fine chiffonade-style
1/3 bunch fresh dill, chopped fine
1/3 bunch fresh parsley, chopped fine
3 cups Basmati rice
5 cups A & V chicken or vegetable stock
10 medium sized yellow squash, sliced in half lengthwise
1/3-1/2 pound chunk Ricotta Salata cheese
Sea salt and fresh ground black pepper to taste


Sweat onions and scallions with garlic in olive oil in a fairly deep heavy-bottomed pot or Dutch oven over medium/low heat for about 5 minutes until softened but not colored. Add escarole, dill and parsley and cook down 5 minutes more. Add raw basmati rice, chicken or vegetable stock and seasonings. Bring to a boil, then turn down to a simmer and cover. When rice is cooked, about 10 minutes later, uncover and let cool. Taste and adjust seasonings. Set aside.

Scoop out seeds from squash halves and drop in boiling salted water for 2 minutes, or until fork-tender. Drain and let cool. Lay softened halves out on a baking tray and stuff with reserved rice-escarole filling. Grate ricotta salata cheese on top and broil only until cheese lightly colors, about 30 seconds to a minute.

Makes 20 appetizer portions.