These Lamb Stuffed Summer Squash were born as a result of my very prolific yellow squash plants. I had a boat load to use up and my thoughts quickly turned to Greek-inspired flavors and some of the dishes my dad made frequently when I was younger. I remember him making Moussaka and Pastitsio and I loved them both. They both have similar ingredients and techniques so I kind of mashed them up to create this delicious summertime dish. The squash make the cutest little boats when hollowed out; They are the perfect vessel to hold the savory lamb filling. Topped with the creamiest, cheesiest bechamel sauce and baked until golden brown, these Lamb Stuffed Summer Squash are a savory and seasonal summertime treat!
One of my joys this summer has been my garden. I have been letting the seasonal produce guide me both in my recipes and in my photography. I have always loved gardening but I really threw myself into it this year. (If you follow along on my Instagram stories you KNOW!) This year, I have planted and grown things I've always wanted to. The most beautiful heirloom tomatoes from seeds I saved last year. Unusual types of squash and melons. And so many herbs and flowers. Truly it has been such a joy and I have graduated to a whole new level of garden nerd-dom as I jokingly call it. I'm always jabbering to Jason about it and telling him some new fact I've learned.
Ok, back to the recipe. This does have a few steps, but it's not much different than assembling a lasagna or stuffed shell type of dish. You'll make the lamb sauce, the bechamel, and hollow out your squash. Then it's just a matter of assembling and baking. Really so simple. This is a great make ahead too. You can get it all assembled and bake it the next day or even two days later. I have not tried freezing, but I'll let you know if I do!
A few notes on this Lamb Stuffed Summer Squash recipe
- You can use other types of squash, but these yellow crooknecks make the best and biggest boats and I just love the curvy stems.
- I am in love with canned whole cherry tomatoes, but they can be hard to track down sometimes. So if you aren't using fresh cherry tomatoes, just use a can of diced tomatoes or your favorite canned tomato puree/product.
- I adore lamb and you know this ground lamb is from my favorite place: Hayfield Farm. But, if you don't love lamb, of course you can use ground beef or any other ground meat of your choice.
- As with all recipes, especially multi-step recipes, I urge you to read it through before committing. Then, pour yourself a glass of wine, crank up some good tunes, and enjoy the process.