I occasionally prepare summer squash as a side item, and typically fry it as it is both easy and flavorful. Recently I tried various ways of baking squash by hollowing out the soft center, adding a stuffing to the peel, and placing the hollowed portion back on top.
The dish is usually good, but the peel tends to always have a rubbery texture that produces an odd glancing bite. Is there a way to prepare the peel in order to keep the savory crunch which adds to the texture, yet softens the outer layer of the peel so it's not ruined by the rubbery feel?
Best Answer
So it sounds like you're saying that you prepare the squash by slicing it in half, removing the flesh, leaving just the peel, then you return the flesh back to the empty peel. You then bake this as a whole. You want to make the peel crisp/crunchy but not rubbery.
Because the peel and the flesh have different compositions, (i.e. water content, density, etc.) and you're trying to achieve two distinct textures (tender flesh and crunchy peel) you could consider using two separate cooking techniques, one for the flesh and one for the peel, rather than cooking both together, once both have been cooked then you can reassemble them. You could bake the flesh just as you've been doing because it sounds like you're satisfied with that texture.
If you don't wish to cook the peel and the flesh separately, then you could use a two step cooking method, like first baking them with the cut-side facing up, then once you've achieved the desired flesh texture, flipping them over and quickly broiling them. The broiling will affect the peel significantly more than the flesh in this approach because you will have flipped them so that the peel now faces up and is closer to the broiler (which provides intense, top-only heat).