White Scallop Squash is a very ancient native American heirloom squash, grown by the northern Indians for hundreds of years. This type was depicted by Europeans back to 1591, and one of the best tasting and yielding varieties still around today! Flat fruit with scalloped edges, beautiful!
Scallop squashes are so versatile, and nutritious. Only 16 calories per 100 g serving of cooked scallop squash. Unlike some vegetables, scallop squash is low in carbs. A 100 g serving provides just 3.3 g of carbs, just 7 percent of the amount of carbs a 100 g potato.
If you want to increase your fiber intake without dramatically increasing your calorie intake, scallop squash can be a good choice. Each 100 g serving provides 2 g of fiber. Fiber promotes digestive health and can help stabilize blood sugar levels. he White Scallop Squash is a heart-healthy vegetable, packed with vitamin A, Vitamin B6, potassium, and magnesium that offer cardio-protective effects
These are summer squashes, which means you treat them a lot like a zucchini.
It does not have as much moisture in it as zucchini, which makes it perfect for kabobs and grilling. You don’t need to peel the squash. They do contain a seed pocket in the middle, so if the squash is a little large you may want to cut the squash in half (either horizontally or vertically) and scoop out the seeds.
White Scallop Squash mixes well with tomatoes, onions, mushrooms, cheese, and many fresh herbs (marjoram, rosemary, dill, thyme, parsley,… just to name a few).
Your choices for preparation are nearly numberless, you can:
• Pan Fry
My favorite ways to enjoy Scallop Squash?
Raw in a salad- matchsitck jullienne, sliced in a stir fry, or simply grilled with olive oil, salt, & pepper. We think these are superior to zucchini in so many ways. Hope you enjoy them too!
Try some of the recipes below, and discover which is your favorite way to enjoy White Scallop Squash!
Pan Fried Scallop Squash
Pan frying is one of the simplest ways to prepare the squash. There’s not really a recipe involved. Cut the squash in half vertically and scoop out the seeds. Slice the squash (about 1/2 inch thick). Heat a frying pan to medium high. Pour a little olive oil into the pan. Cook the squash for several minutes on each side, until golden brown. Sprinkle with salt and pepper.
Simple Scallop Squash Recipe
- 3 medium Squash, thinly sliced
- 2 T Butter or Olive Oil or Coconut Oil
- 1 t Seasoned Salt
- 1 dash Pepper
- 1/4 t Minced Onion
- 4 T Parmesan Cheese
- 1/4 c Milk
Preheat oven to 350 degrees Spray 1 1/2 quart casserole with cooking spray. Cover bottom with squash. Dot squash with butter or olive oil
5. Season with salt, pepper, and onion. Cover squash with grated Parmesan cheese. Pour milk on top. Bake covered at 350 degrees for 30 minutes or until squash is tender. Serves 6
Fried Scallop Squash
- 1 beaten egg
- 1 cup milk
- 1 part flour
- 1 part cornmeal
Mix egg and milk. In separate bowl mix flour and cornmeal. Slice squash thin and dip in egg mixture then in flour mixture. Fry until crispy. Salt to taste.
Summer Squash Stir Fry
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 6 cups White Scallop Squash or other assorted summer squashes
- 1/4 cup chicken or vegetable stock
- 1/2 teaspoon chopped fresh oregano
- Dusting of grated cheese
- Chopped fresh parsley as garnish
Slice the squash into bite size strips or chunk. Sauté onion and garlic in olive oil until onion is barely softened. Add squash and stir-fry a minute or so. Stir in stock and oregano and simmer gently until liquid has almost evaporated. Serve, dusting with cheese and garnish with parsley.
Other Herbs to use instead of oregano: Basil, Rosemary, Chives, Marjoram
Buckaroo Summer Squash
- 1 cup grated Fontina or Gouda cheese
- approx 25 Whole Wheat Crackers, crushed
- 1/4 cup chopped parsley
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped thyme
- 3 White Scallop Squash or other summer squash, cut into 1/2-inch-thick slices, then cut into 1″ squares or rounds
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 425°F. In a medium bowl, toss together cheese, cracker crumbs, parsley, onion and thyme. In a large bowl, toss together squash, oil, lime juice, salt and pepper. Arrange squash in a 9- x 13-inch casserole dish. Scatter cheese mixture evenly over the top and bake until melted and golden brown and squash is just tender, about 20 minutes.
(adapted from a “Whole Foods” recipe)
Smothered Summer Squash
- 2 teaspoons extra virgin olive oil
- 1/4 cup chopped onion
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped jalapeño
- 3 sprigs fresh thyme
- 2 cups sliced White Scallop Squash or other summer squash (1/4 inch thick x 1 ” square)
- 1 cup chopped Heirloom Tomatoes
- 3/4 cup cooked pinto beans, rinsed and drained
- 1/2 cup corn kernels, frozen or fresh
- 1/2 cup shredded cheddar or Monterey jack cheese
Heat oil in a large nonstick pan with a tight fitting lid. Add onion, garlic, jalapeño and thyme sprigs. Cook, stirring frequently, about 2 minutes. Add zucchini and squash; cook 2 minutes longer. Add tomatoes, beans and corn. Cover pan and simmer 10 minutes, until vegetables are tender. Remove lid, top with cheese and allow cheese to melt over the squash. If you prefer a browned cheese topping, place under the broiler for 3 to 5 minutes before serving.
End of the Season Salsa
A great way to use up those end of the season veggies. Of course it’s good anytime during the garden season too.
- 20 cherry sized Heirloom Tomatoes – like Chocolate Cherry, Risentraube, Snowberry, or 40-50 of Tess’ Currant Tomatoes
- 1 medium White Scallop Squash or 2 medium other summer squash
- 1 tablespoon extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup fresh basil, julienne (thinly sliced)
Quarter tomatoes lengthwise. (If using Tess’, just cut in half) Cut squash into 1/4-inch small pieces. Combine tomatoes and squash. Add oil, vinegar, salt and pepper and mix well. Fold in fresh basil. Let sit for about 30 minutes before using to allow flavors to develop.
Parmesan Crusted Squash
How can you go wrong when you create a parmesan crust on anything!
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded Parmigiano-Reggiano
- 1/4 cup chopped parsley
- 1/2 teaspoon red pepper flakes
- 1/2 cup prepared basil pesto
- 2 pounds white scallop, zucchini or yellow squash, cut on an angle into 1/2-inch thick rounds
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes. Dip in Ranch or marinara sauce if desired.
Pan Seared Summer Squash
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon sea salt
- 2 large white scallop squash, or other summer squash
For the vinaigrette, in a small bowl, mix together olive oil, lemon juice, lemon zest, fresh basil and salt. For the squash, slice into large rounds 1/4-1/2 inch thick. Warm a 10-inch skillet (cast iron is best) until very hot. Place squash in pan and sear over high heat, until blackened, 2 to 3 minutes. Flip onto other side and sear additional 2 to 3 minutes, until both sides are blackened. Place squash on a large platter. Spoon vinaigrette over squash. Serve warm.
Summer Squash Couscous with Sultanas, Pistachios, & Mint
- 1 tablespoon lemon zest
- Juice of one lemon
- 1/2 teaspoon honey
- Olive oil
- 3 garlic cloves, crushed
- 1 1/4 cup veggie stock
- 1 cup couscous
- 1 cup diced summer squash (white scallop, zucchini, &/or yellow crookneck)
- 1 medium shallot, finely chopped (or onion)
- 1/2 cup sultanas/golden raisins (or regular raisins)
- 1/4 cup chopped pistachios (or almonds)
- Kosher salt
- 2 tablespoons chopped fresh mint
- Freshly ground black pepper
In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup of olive oil. Add the garlic cloves and let them steep for about 30 minutes. Next, bring the veggie stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat; allow the couscous to sit for about 5 minutes, or until it absorbs all the liquid. Toss the couscous with a fork so the grains don’t start clumping together, pour into a large mixing bowl, and set aside. In a skillet over medium high heat, add about 2 tablespoons of olive oil. Then, add the chopped squash, shallot, sultanas, pistachios and a pinch or two of salt. Only cook for about a minute or two — you still want the squash to be al dente. This just ensures they aren’t too al dente, and all the flavors can marry before they hit the couscous. Set aside until everything reaches room temperature. Once the veggies have reached room temperature, add them to the bowl with the couscous and combine. Then, remove and discard the cloves of garlic from the dressing, and toss it with the couscous (add the dressing gradually, as you may not need it all). Fold in the mint, season with additional salt and pepper if necessary and serve at room temperature.