Eight Ball Squash
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The outer skin of the Eight ball squash is smooth and glossy with a deep forest green color and paler green striations. The inner flesh is ivory white with light green hues and tiny, negligible seeds. Their flavor is similar in taste to the longer Italian zucchini, buttery and sweet with nutty accents that deepen with cooking. They generally range in size from one to four inches in diameter. The smaller sizes have the sweetest and most flavorful flesh, while the larger sizes are firmer, but excellent for stuffing. Squash that are larger than four inches have a tendency to develop a woody texture and hard unpalatable seeds.
Eight ball squash is available year-round with peak season in the summer.
Eight ball squash is botanically classified as Cucurbita pepo. It is a hybrid summer squash variety with an almost perfectly round shape, hence the name.
Eight ball squash may be substituted for zucchini in most recipes. The size and shape of this summer squash variety are ideal for stuffing; slice off the top stem end, scoop out some of the interior and fill with meats, cheeses or nuts and grains. Eight ball quash may also be steamed, baked, roasted or grilled as you would other summer squash. Dice and stir-fry or saute with garlic, onions, fresh herbs and spices. Slice thinly, layer with other sliced summer vegetables and bake. Keep dry and refrigerate until ready to use.
Recipes that include Eight Ball Squash. One is easiest, three is harder.
|Never Enough Thyme||Bacon Stuffed 8 Ball Zucchini|
|Tasty Eats At Home||Lamb Stuffed Eight-Ball Squash or Zucchini|