Stuffed 8-Ball Squash

by Suzanne on October 17, 2010

Seems I am always “behind the 8-ball”. I can be a procrastinator, of sorts. Although I have my “act” together in my mind, sometimes my body and actions do not follow. Therefore I find myself in a jam, or a pickle, or between a rock and a hard spot.

In other words, I cause a lot of my own stress. Ugh.

I would rather blame someone else.

Well, I have procrastinated long enough about getting this recipe published.

Our RV site in Bayfield, CO

Durango, CO

On our most recent travels in Colorado we ran across a farm stand when passing through Pagosa Springs. The primary reason for stopping was to pick up some Colorado tomatoes and apples. Which we did. Then I noticed they had Hatch Green Chile and a roaster.

You’ll remember earlier we bought about 100 pounds of Hatch Green Chile, bagged them, and into our freezer they went, along with some elk steaks and ground elk from a hunting trip that My MM took last December with some buds. Well, while we were on this last trip, the GFI plug in the garage was tripped and everything that was in the freezer (and it was packed) was ruined! Our son-in-law Kody found the problem and our other son-in-law, Jeremy, came over and cleaned up the floor. Fortunately the GFI reset worked and so we just finished cleaning out the frozen “mess” when we got home. Still, losing the elk meat and the green chiles was heartbreaking.

We have ah-mazing son-in-laws, BTW.

OK, so, back in Pagosa, we decided to get about 50 pounds of green chile, which was all of the room we had in our freezer and cooler.

We are now happy campers and MM is headed on another elk hunting trip this December, so we will hopefully be able to re-stock soon!!

While at the farm stand I spied the cutest veggies I’ve ever seen – or NEVER seen would be more like it. “8-Ball” squash. I will definitely be looking for them again. In fact, Central Market had them when I was there just a couple of days ago. I’m going to have to get more to make this recipe again! You’re gonna love these!!

Stuffed 8-Ball Squash

Stuffed 8-Ball Squash

4 medium 8-Ball Squash
1 cup cooked wild or brown rice
1/2 lb. crumbled cooked breakfast sausage
1/2 cup grated fresh parmesan cheese
2 T. Butter
2 shallots, chopped
2 garlic cloves, minced
2 Hatch Green Chiles, finely chopped (or one small can of green chile)
1/8 cup chopped toasted walnuts
1/4 tsp pepper
Chopped guts of one 8-Ball Squash (yep, I said “guts”)

Cook rice according to directions. You will only need about 1 cup of cooked rice. (Sometimes it isn’t crystal clear as to whether it is a cup of cooked rice, or a cup of uncooked rice that is cooked. In this case, it is a cup of COOKED rice.)

Saute shallots and garlic in butter.

Cut the tops off of each squash. Remove the guts with a melon baller. This makes your job infinitely easier. If you don’t have a melon baller RUN to the store and get one now!


Just kidding. You can use a small spoon. Leave about 1/2″ of 8-Ball shell and chop the guts of one of the squash to use in the rice mixture.

Zap the shells AND lids in the microwave for about 2 minutes on high, or until the shells “give” just a little.

Mix all the ingredients in a medium bowl and stir until blended. Stuff each 8-Ball Squash, pressing the mixture into the squash firmly. Place the lids on each squash and place in a baking dish.

Bake at 350 degrees for about 30 minutes.

You can serve these as a main course or as a side dish. You can also substitute a fresh jalapeno for the green chile. And last, but certainly not least, you could slice the squash in half lengthwise (or do the same for a regular zucchini), stuff the halves then place on the grill on medium heat for about 20 minutes or so.

Tryin’ to get on the stick,

You can purchase high-resolution photos of pictures from this blog and other images here. They make great kitchen decor and gifts. Also, the notecards are great for sharing recipes! More added every week. Being updated as we speak!

Thru The Bugs On My Windshield by V. Suzanne Collier is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at

{ 8 comments… read them below or add one }

tastyeatsathome October 17, 2010 at 2:37 PM

Don’t you just love 8-ball squash? They’re so good! This recipe looks delish.


SJ October 17, 2010 at 4:10 PM

These are to die for!!! I have had them prepared for me by the chef herself, that would be “Miss Suz”. I can’t tell you how much my husband and I loved them!! They are not only cute as can be for the fall season, but big on flavor and taste. YUMMY!! Oh, and did I say I LOVE THEM!!!!!!


Barbara @ Modern Comfort Food October 18, 2010 at 7:14 AM

Oh, these look so good and so perfect for fall! And I love that you’ve added brown rice, sausage, and your beloved Hatch peppers too. I’ve been trying to grow these squash cuties for years with absolutely no success. Or should I say no success for us human eaters? Caterpillars always seem to gobble them up first.


Lana @ Never Enough Thyme October 18, 2010 at 2:54 PM

I just love those little zucchini! I had never seen them for sale before this summer and picked some up to try. I’ll be looking for them again and again. If you want to try a little different stuffing, here’s a link to my recipe:

Love your sausage, rice and walnuts combo!


yamamichibassett October 24, 2010 at 4:00 PM

These are one of my favorite veggies to eat and cook with!


Thru The Bugs On My Windshield October 24, 2010 at 4:57 PM

Thanks everyone for your kind words and comments and for dropping by! This has to be one of my favorite sides that I’ve fixed in a very long time.


Nanci August 31, 2012 at 9:29 PM

When on earth does the 8 Ball squash go from yellow/orange to green? Here it is going on September 1st and mine are still orange with no green in site. They have been orange all summer!


Suzanne September 1, 2012 at 2:56 AM

Wow, I have NO idea! Maybe the seeds were baby pumpkins instead?!? LOL! The info I have says that it takes 55 days until maturity. I also found this information from Burpee: “Harvest often and when fruits are small. Cut the fruits from the vines with 1-2″ of stem attached, then cure them for a week in a warm, dry location with good air circulation. Store them in a cool, dry place at 50-55F for use throughout the winter. An excellent source of vitamin A. Squash blossoms are also delicious and sweet, try dipping in batter and frying.” I hope this helps. I’ll bet they are cute in yellow/orange, though.


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