Squash with Chicharrón

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I love the variety of colors, shapes and sizes and I like to add squash for color and vividness to my soups and stews. Grilling caramelizes squash thus providing flavor; melted cheese on squash is another flavor adding ingredient. This recipe presents you a “out of the park” flavor additive for squash – Mexican chicharrón.

Yes, the flavor is in the fat. The pig fat, reviled for decades as supremely unhealthy is actually better than butter. It’s a matter of quantity friends, so like the Pachuco from Zoot Suit says “Don’t take it so seriously”. The flavor of this dish is truly magical, angelic, creamy, complex, unique…Let’s get started.

Ingredients

Serves 2

2 Round Zucchini (13-14 oz)

4 ounces cooked Mexican Chicarrón con Carne (Pork rind skin with attached meat)

4 oz green beans

4 oz kernels of fresh corn ( or 1 cup frozen)

3 – 4 oz Monterey Jack cheese

2 scallions, sliced

2 tablespoons chopped cilantro

Salt and pepper to taste

Preparation

Chicharrón

Chop the chicarrón into ¼-½ inch pieces and set aside.

Filling

Cut off the stem-end of the green beans, wash and cook in boiling water for 5 minutes. Remove, cool, and cut the beans in ½ inch length pieces. In a bowl, mix the green beans, corn, cheese, scallion, and cilantro. Salt and pepper to taste. Set aside.

Squash

Cut off the stem from each squash. Starting at the top of the squash, cut them in half to create 4 shells. Carefully, scoop out the soft flesh. Discard the soft pulp or use it for soups or stews.

Assembly

Divide and place the chicarrón evenly in the bottom of each shell, then stack them with filling.

Finish

Place shells in a roasting tray and bake at 350 °F for 30 minutes.

For presentation purposes, cool for 5 minutes, then cut the shell in half again, plate, and serve.

Note:

Still not convinced to use fat? Eliminate the chicharrón and make it a vegetarian dish. Or substitute chicken, beef or pork. Ensure your meats are stewed in some sauce to enhance the flavor of bland squash. Chicarrón can be found in Mexican markets.

Buen Provecho

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