Globe squash have a sweet, delectable flavor and a firm exterior, which makes it perfect for stuffing just about anything. And the French would agree. When we were in Marseille and Aix-en-Provence, we had just the most amazing summer squash, stuffed and seasoned with Provençal herbs and spices.
We found some amazing Herbes de Provence in Old Port Marseille at the Craft market and brought it back home with us. Regional herbs and spices make for great gifts and souvenirs by the way. Skip buying those crappy t-shirts, magnets and other tourist trap knick-knacks that you and your friends will never use, and get some salt and spices instead.
Herbes de Provence vary depending on the vendor selling it, but the traditional French mixture typically contains savory, thyme, basil, and rosemary. If you can’t find Herbes de Provence at your grocery store, you can simply make it yourself by adding an equal proportion of the ingredients listed above (1 Tbsp of each) and keep it in a tightly sealed spice jar. You can use Herbes de Provence for just about anything, from seafood to steak or even just sautéed vegetables, especially squash.
The best thing about these stuffed globe squash is that they’re simple to make, but they look so elaborate, delicate and éclat. To me, it’s the quintessence of French cuisine.
This recipe only calls for 4 primary ingredients for the mixture, with squash being one of them: I used squash, red pepper, onion and ground pork. If you have leftovers (which we didn’t), I would imagine these would be great for breakfast the day after.
In the words of Julia Child, “People who love to eat are always the best people.”
I think Mrs. Child would be proud of me.
- 3-4 globe squash, hollowed and flesh diced
- 1/2 cup onion, diced
- 1/2 cup red pepper, diced
- 1/2 cup ground pork
- 1 tbsp Herbes de Provence
- 1 tsp salt
- a dash of pepper
- coconut oil
- Preheat oven to 350 degrees.
- Cut a 1/2 inch across the top of the squash, which will serve as a lid, and carefully remove the zucchini flesh with a spoon and dice.
- Line a baking sheet with parchment paper and put the globe squash and their tops on the pan.
- Lightly drizzle with melted coconut oil and put it in the oven for 15-20 minutes.
- Meanwhile, heat a tbsp of coconut oil in a pan, and add onions and peppers over medium heat for 5 minutes.
- Then add the ground pork, squash, Herbes de Provence and salt and pepper.
- Sauté for 10 minutes and set aside.
- When the timer is up, remove the squash from the oven.
- Spoon the mixture to fill each squash. You'll have just enough to fill each squash, if not a little extra.
- Now put it back in the oven again and bake for another 45 minutes without the tops.
- When they're finished baking, put the lids on and serve.