I did not plant squash this year. Because it takes over the garden. But what I missed was the squash blossoms!
These pretty flowers do not have a ton of nutritional value. But they make a nice cocoon for other tasty ingredients. Many times stuffed squash blossoms are fried, but I found that baking them works wonderfully and does not mask the flavor of your stuffing.
Stuffed Squash Blossoms
Makes 8 blossoms
8 large squash blossoms, stemmed and washed
3/4 cup part skim ricotta cheese
2 oz crumbled feta or goat cheese
1 tsp crushed red pepper
3 Tbsp chopped fresh chives
1 clove garlic, pressed and finely minced
1/2 tsp salt
1/2 tsp fresh ground black pepper
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine stuffing ingredients in a bowl and mix well with a fork until evenly combined. Stuff each blossom with 2 Tbsp mixture and place onto lined baking sheet.
Bake for 9-12 minutes, until flowers are wilted and stuffing ingredients are bubbling. Remove from oven.
Place each blossom onto a toasted slice of baguette. Serve immediately.
Nutrition Info per 1 blossom: 51 calories, 3 g fat, 4 g protein, 1.5 g carbohydrates