Monthly Archives: April 2017

Tip #18: Make it a boat


Eggplant. Winter squash. Summer squash. Zucchini. Russet potatoes. Sweet potatoes. Tomatoes.

Fill’em, bake’em, and serve’em.

I am not always interested in a meal that has a bunch of separate components sitting next to each other on the plate. Sometimes, I want my food in one tidy package. (Not the plastic kind, of course.) ¬†When I do not want soup or a casserole, which also fit this craving, I like to stuff and bake (although not necessarily) vegetables. One of the great things about “boats” for dinner is that they are a great way to clean out the refrigerator and use up those odds and ends of nuts, seeds, and grains in the cabinet. In my experience, kids like the whimsy of stuffed vegetables, too.

I grow Carnival Squash–which is shaped like Acorn Squash and prepared the same way, but has a prettier skin and slightly sweeter taste–mainly so that I can fill it. Most often, my go-to filling is a chopped, cooked green, quinoa, scallions, dried fruit, pistachios, and feta. A little crunch and a little chew, a little sweet and a little savory; we love it.

This week, I had sweet potatoes to use. They last forever…until they don’t. We were at that point. There was also a cup of chopped cauliflower, two cups of blanched Swiss chard, the heel of a local nutty-tasting cheese, a cup of a cooked wild rice blend, and some leftover ham in the refrigerator. I not-quite-caramelized an onion, added a clove of garlic and the greens, and cooked them until they were tender. After baking the sweet potatoes, I halved them and hollowed them out (leave about a 1/4″ border of the flesh, so they don’t collapse) and mixed the flesh with the greens and ham. I sprinkled a little cheese in the bottom of each sweet potato half, over-filled them with the mixture, and topped them with the remaining cheese. Back into the oven they went, and dinner was done. The fridge was a little less crowded, too. I call that a win-win.

This method works with any vegetable (or fruit) that has a skin that will hold up after hollowing out. Some of them (most of them) will need to be baked and then hollowed, but tomatoes, zucchini, and summer squash (even cucumbers, filled with a cold salad) can be hollowed out without baking first. A metal spoon is your friend here.

I would not necessarily say that serving dinner in one contained package is less work than the separate components on a plate, (unless you’re combining leftovers) but it is a fun way to mix up what you put on the table each evening.