Recipe: Baked Summer Squash and Tomatoes

Ello!  I hope y'all enjoyed your extra long Memorial Day weekend.  Long weekends are the best, but going back to work after one of them is the worst.  Am I right or am I right?  However, the good news is that we now have a short work week, so yay to that.  

My cousin drove to Dallas from Houston Saturday morning and stayed with me this weekend.  Saturday we went to the lake, Sunday we took it easy and yesterday after brunch I insisted we go to my local Farmer's Market because it's been on my "to-do" list forever. 

Here are pictures from the market and a recipe for Baked Summer Squash and Tomatoes, which I made yesterday evening for dinner.  So fresh, so good and so easy. 

My cousin Sierra is in the white pants although you can barely see her.

The tomatoes were enormous, a gorge deep red and perfectly ripe.  There is no way I would ever find that kind of produce at my local grocery store.

blackberries, peppers and strawberries

I didn't even notice the wall of coffee beans and tea until I went to check out.  The clerk ringing me up said the Country Special Blend variety was their best seller and so I got half a pound of it.  I brewed a cup of it this morning and the flavors were magical.  

Call me crazy, but there is something fun about taking your produce home in a box.  I left with a cucumber, corn, avocados, new potatoes, eight ball squash, jam, coffee and those jumbo tomatoes.

Sitting pretty in my kitchen. 

I knew I wanted to bake the squash, so I took to Google. I combined a few ideas I found online to make the recipe I'm sharing below.  I loved it so much, I will be making it again this week and all summer long for that matter.  I used eight ball squash, but you could make this with the longer, Italian squash as well.  

Do you visit your local farmer's market?  What's your favorite way to cook squash?