Squash “Tuna Melt”

1 1/2 pounds firm small summer squashes

salt and pepper

1 tbsp fresh thyme

2 5-oz cans of albacore

1 1/2 cups shredded cheese (sharp cheddar recommended)

1/3 red onion, diced

1-2 jalapeno, diced or thinly sliced

  1. Trim the squash ends and halve lengthwise. Salt and leave to drain for at least an hour. This helps remove some water in the squash and prevents a mushy casserole.
  2. Heat oven to 450F
  3. Roast squash cut side down for about 15 minutes. They should shrink slightly. Leave the oven on.
  4. Arrange squash in a casserole dish to fit snug in one layer, cut side up. Distribute onions and jalapenos over the top, then do the same with the drained albacore.
  5. Top with cheddar and bake for 10 to 15 minutes. Cheddar should be bubbly and browning.
  6. Let cool, for 5 minutes then serve.


Yield: 4 servings