Jot down the first thing that comes to your mind.

This morning, I woke up thinking about my squash on a stick!

It is growing in my garden, and I have it propped up on a bamboo stake. This squash is doing so well, though I will need to re-stake it with a stronger stake. It is getting heavy since it keeps loading itself with summer squashes. One concern I have is, how tall will they get? I mean we are talking two feet tall in no time, and it will be the size of a toddler soon!

Silly me planted a ton of squashes this year thinking at least some will succeed and some will fail, it is my version of fool proof gardening I guess. I harvested 4 squashes this week and probably 6 by the time the week is gone. Thankfully only a few of my squashes are actually at production stage and so I am not inundated with squashes -yet.

Tonight I am planning on preparing a summer squash dish which, I suppose could qualify for an au gratin or casserole.

Summer Squash a la Inga

Serves 4

  • 4 summer squashes, sliced
  • 1 sweet onion, quartered, then sliced
  • 1 tbsp butter or olive oil
  • 2 cloves garlic
  • Grated cheese, you can use mozarella, swiss, gouda or sharp cheddar
  • Some oregano
  • Pepper and salt to taste

In a skillet, add onion, and squash, saute until soft.Stir in oregano, pepper and salt. Add garlic and saute one more minute. Top with cheese. Let cheese melt over the squash, then serve hot as a side dish.

This is a nice side dish with a steak and some potatoes, or even with rice and some chicken breast. Healthy and easy to make!