6 comments on “Somebody Help This Poor Girl: Eight Ball Squash

  1. Chef Chad Hauser made a delicious eight ball squash stuffed with goat cheese and pesto. He made it at the Farmers Market and was recorded live on Good Morning Texas a couple weeks ago.

  2. Half of my basket got shredded up and baked into a bread, the other half got sliced in 1/4 inch moons and roasted with some lemon at 400degrees for about 20 mins. Tasty with some chicken!

  3. Just picked some up at the DFM on Saturday. I like to stuff mine. Start by slicing off the tops and scooping out the innards with a melon baller. I saute what I’ve scooped out with onions, garlic, herbs from my garden, and a bit of fresh sausage. Add some leftover cooked rice, some diced tomato or tomato sauce, and parmesan so the mixture holds together. Fill up the squash balls, top with breadcrumbs and bake or broil. Yum!

  4. I bought these Sunday for the first time and enjoyed them. I stuffed mine and made a healthy light dinner! You can see at my food blog, NataliesKillerCuisine dot Blogspot dot com

  5. I take the sun dried tomatoes that are in olive oil in the bulk dept at Central market and slice them. Then I mix with the small mozzerella balls that I have also chopped. I scoop out the center – cook them first for about 10-15 minutes and then stuff and cook for another 10-15 minutes. Even the kids like them!

  6. Celebration restaurant (Lovers Lane) has served 8-ball squash with a southwest stuffing consisting of rice, hatch chile and corn etc. I have also had it there just steamed with olive oil, salt & pepper.