::stuffed::

There's nothing like weekend cooking and eating the leftovers the next few days during a busy work week. One of my favorite dishes to cook up is stuffed squash/zucchini. To make, cut the top off of round globes like above or cut longer varieties in half. Next, scoop out all of the seeds and add to your compost. In a saucepan over medium-high heat, add olive oil, chopped potatoes, onion and garlic. I like to cover my saucepan with a smaller one in order to make the potatoes really soft and crispy (just like my mom likes them!) Incorporate a few handfuls of chopped cherry tomatoes, lemon juice, salt and pepper to the mixture once it is golden. Add a healthy heaping of chopped parsley after taking the mixture off the heat. Spoon the mixture into the hollowed-out squash cups, drizzle with some olive oil, finely chopped chives and parmesan and bake at 350-400 degrees for about 25 minutes. Enjoy :)