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V Summer Squash stuffed with Dates and Walnuts
Submitted by member Nancy Popkin. These can be prepared ahead and refrigerated. Allow to come to room temperature before serving.
2 summer squash -- the round ones work great, but the long ones can be used as well
1/2 cup dates, roughly chopped
1/2 cup walnuts, roughly chopped
salt to taste
canola oil
If using round squash, slice the bottom so squash stands flat. If the squash is large, cut into two halves. For long squash, cut the top layer off -- not too much, as the farm squash are nice and small. Using a melon baller, scoop out the flesh of the squash at the center, a little for the small squash, more for the larger.
Spray a baking dish with canola oil. Put the squash in the dish, spray the squash.

In a food processor, puree the walnuts and dates until fine.

Using the melon baller, scoop nut date mixture into squash. Sprinkle with a little sea salt.

Bake in a 350 degree oven until the squash is soft and the nut date mixture is brown, approximately 30 minutes.
Serve hot or room temperature.