Stuffed Mogogo Squash

 This year we grew something new...Mogogo squash!! Mogogo is a Guatamalan zucchini variety. It is best picked when it is the size of a softball. Similar to zucchini, mogogos have thin outer flesh when they are small, but get harder and have larger seeds the longer they stay on the vine. Mogogos are sweeter than zucchini and have a creamier texture. We love them grilled. We had a couple that got too big while we were away on vacation, so we stuffed them. Stuffing is always a good idea when squash get too big, you scoop out all the hard seeds, and the long cooking process softens the harder flesh and skin. Just like making soup, stuffed veggies can be a vehicle for eating pretty much anything you have in your kitchen. Below is a recipe that reflects what was in our kitchen, but you can taylor the method to the ingredients at your disposal.

One of our first mogogo squash (just the right size)

Stuffed Mogogo Squash

Ingredients:

2 Large mogogo squash

1lb ground turkey

1 cup rice cooked

1 lb spinach

2 tomatoes chopped

1 onion chopped

1 bell pepper chopped

3 garlic cloves chopped

2 tablespoons fresh oregono

1 small chili pepper diced

1 egg

Salt & Pepper

Olive oil

1 cup shredded mozzarella

Directions:

1. Cut the stem tops off of your squash and scoop out the seeds and soft flesh then put the prepared squash in a baking pan. Season the empty squash with salt & pepper. Preheat the oven to 400 degrees.

2. In a large bowl, combine ground turkey, rice, spinach tomatoes, onion, pepper garlic oregono, chili & egg. Season with salt and pepper.

3. Stuff the two squash with the filling, drizzle with olive oil, cover with foil and put it in the oven. Bake for 60-70 minutes. After 60-70 minutes, check that the squash is thoroughly cooked by piercing it with a sharp knife. If it goes in like butter, your squash is done. 

4. Sprinkle with mozzarella cheese and return to the oven uncovered for about 10 minutes or until the cheese is melted.