Stuff squash shells with the sausage mixture and sprinkle with Parmesan cheese. Add a little water if the mixture is too dry. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray. Place squash in boiling water. Sprinkle insides of squash with salt & pepper. In the video above you can see the step-by-step technique to prepare the perfect frying batter and to cook stuffed squash blossoms, but first of all you must clean them! Add squash pulp, bread crumbs, and seasoned salt. Stuff lamb mixture evenly into squash to within 1/4 inch of opening. Updated: Apr 17, 2020 by Liz DellaCroce. Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Remove; pat dry and lay on paper towel to drain. Bring water back to a boil; cook squash until slightly tender, roughly, 5 minutes.

Rinse squash blossoms under water or clean them with your fingers, making sure that there are no insects inside. Place squash in ice water for 2 minutes. Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. The meat and rice mixture is flavored with garlic and dried mint to give it tons of added flavor.