Summer Squash

A lovely, refreshing Saturday side dish.

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– squash (any type)

– 3 cloves garlic, diced

– 1 inch chunk fresh garlic, dice

– juice of 1/2 lemon

– 1/4 tsp sea salt

– juice of 1 lime

– 1 medium red onion, diced

– 1 tsp salt

– 1/4 cup olive oil


Cut the tops off of the squash and de-seed them, carving out the inside of all the “flesh”.

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Salt the inside of each squash.

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Place the squash on aluminum foil.

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To prepare the inside, keep in mind that this isn’t meant to be a stuffing, it is only meant to accent the squash, giving it a little extra flavor and tang. Volume isn’t key here.

First finely dice the garlic cloves with some salt to help break it down to a mash.

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Take a 1 inch nob of ginger, squeeze on it half a lemon and a dash of salt, and dice to a mash.

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Next to the mix comes the lime. Squeeze the juice atop the garlic and ginger.

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Dice the onion, and toss it into the rest of the mixture.

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Next, put an even amount of the red onion mixture into each squash. Pour the remaining juice evenly into each as well.

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Drizzle evenly with olive oil.

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Close the lids and pop into the oven at 450 degrees for 20-30 minutes, or until soft on the inside and the skin crispy.

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Ta da!!!

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The result is absolutely refreshing! When you cut into it, the red onion insides releases like a sauce. The soft squash melts in the mouth and the red onion gives the dish depth with a kick of lime overtone. It’s a light delight.

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Bon apetit!

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xo Aylin

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