Roasted Scallop Squash With Zucchini Souffle Stuffing

1. 1

   ["Preheat the oven to 375 degrees.", "Peel zucchini and remove seeds. Dice.

2. 2

   Slice off the top of scallop squash and remove seeds. Peel and dice top and add to diced zucchini.

3. 3

   Place squash and zucchini in a steamer basket and steam until tender.", "Rub hollowed scallop squash inside and out with olive oil, a splash of balsamic vinegar and a pinch of sea salt.

4. 4

   Place squash on a cookie sheet and roast for ten minutes. After ten minutes, remove from oven and set aside.", "Place steamed zucchini into a bowl and use a stick blender to break it down to a pulp.", "Melt butter in a small saucepan. Remove one tablespoon and set aside. Add flour and stir briskly to form a roux. Slowly whisk in milk and allow to simmer until a thick cream sauce is formed. Remove from heat.

5. 5

   Add zucchini pulp, parsley, garlic, onion, paprika, salt and melted butter to sauce and whisk until smooth.", "Whip egg white until peaks form. Gently fold into cream sauce.

6. 6

   Pour cream sauce into hollowed squash and return to the oven for 30 minutes.

7. 7

   Remove squash and garnish with freshly cracked black pepper and fresh parsley leaves.

8. 8

   Pass extra balsamic vinegar and olive oil at the table."]

* Per serving · 4 servings · Values may vary.

No additional tips available.