Yellow Summer Squash Stuffed with Pork Recipe

Ingredients (2 servings):

  • 2 medium ball-shaped yellow summer squash (pumpkin)
  • about 400 g a bit fattier pork meat
  • 1 leek’s white part
  • 1 medium carrot
  • 3-4 cloves garlic
  • 2 slices bacon (about 50 g)
  • 100 ml dry wine
  • 2 tablespoons soy sauce
  • some hard cheese for topping
  • 2 berry (cherry) tomatoes

Preparation method:

  1. Dice the meat into small 1-1 1/2 cm cubes.
  2. Chop the garlic. Cut the leek lengthwise then slice it thinly.
  3. Slice the bacon into smaller pieces.
  4. Clean then grate the carrot.
  5. In a frying pan throw the bacon slices and fry them until golden-brown.
  6. Add the chopped garlic and leek and fry for another 2 minutes, adding some oil if needed.
  7. Add the diced meat and stir-fry for about 10 minutes until the meat is cooked and golden. At half of this process, add the grated carrot, soy sauce and hot paprika.
  8. Pour over the wine and simmer it down on medium-high heat, stirring not to burn.
  9. Preheat the oven at 180 C.
  10. In the meantime cut the tops of the summer squashes and the scoop theirs inside leaving a shell thick of about half a centimetre.
  11. Chop squashes scooped kernel. In a different pan, fry these squash bits with some oil and salt until golden and nicely scented.
  12. Add the fried squash to the meat pan, stir well together. Fry for another 2 minutes, season with salt and pepper to taste.
  13. Place the squash shells in an ovenproof dish and sweat them in the oven for 10-15 minutes.
  14. Remove temporarily the squash dish from the oven, fill the shells with the meat and vegetable mixture.
  15. Add on their tops some grated hard cheese and a berry tomato (or cherry one) in their middle.
  16. Place again the squash dish in the oven and bake for another 15-20 minute.
  17. Serve them still hot from the oven.