Patty pan squash are an under used vegetable. They are more of a summer squash type in taste and texture. I plant them in the garden and they are widely available at Farmer’s Markets.
This recipe really makes a meal, if you wanted protein add some pre-cooked Italian sausage or use some leftover chicken and just stir into the rest of the ingredients before stuffing.
Quinoa Stuffed Patty Pan Squash
6-8 pattypan squash (6 if they’re large, 8 if they’re smaller)
1 tbsp. olive oil
1 small onion, diced
1 garlic clove, minced
2 tsp. cumin
1/2 tsp. dried oregano
2 small tomatoes, diced
2 ears of corn, kernels removed
1/2 c. vegetable broth
1 1/2 c. cooked quinoa (which is about 1/2 c. uncooked)
1 chipotle pepper (fresh from the garden or use 1 tsp dried)
salt and pepper to taste
3/4 10 1 cup shredded cheddar cheese
1/4 c. coarsely chopped parsley
Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with cooking spray.
First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo peppers, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup cheese and season with salt and pepper.
Divide filling into pattypan squash. Pour 1/2 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with parsley and more cheese before serving.