Have you seen these funky bright yellow squashes? They kind of look like flying saucers. What you might not know is that they’re alien free and taste just like your regular old yellow summer squash. But better.

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I say pattypans are better because let’s be honest – summer squash can be rather bland on its own. The difference with these is that you can scoop out the filling, mix it with a few flavorful ingredients and after briefly baking, have a delicious squash dinner vessel.

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You dig right in and enjoy – just like a stuffed pepper.

Stuffed Pattypan Squash

Prep Time: 15 minutes

Total Time: 40 minutes

Serving Size: 2 as main dish, 4 as a side

 Ingredients
  • 2 3-4 inch wide pattypan squash
  • 2 cups cooked grains
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small head of broccoli, chopped
  • 1/4 cup pumpkin or sunflower seeds
  • 1/4 cup chopped parsley
  • zest of 1/2 lemon
  • 4 tablespoons grated Parmesan, optional

Instructions

  1. Preheat the oven to 375F.
  2. Set your grains to cook in a small pot on the stove if you don’t already have some ready to go.
  3. Slice the top off the pattypans and using a spoon, scoop out the insides and reserve. If needed, make a TINY slice off the the bottom of the squashes as well to help them stand upright.
  4. Coarsely chop the reserved squash filling.
  5. Heat a saute pan over medium heat with the oil. When hot, add the garlic and onion. Cook for two minutes then add in the broccoli, chopped squash and lemon zest and salt to taste. Cook for another 4-5 minutes.
  6. Toss the veggies with the cooked grains, parsley and seeds. Fill into the hollowed squashes.
  7. Place the stuffed patty pans into a baking dish and bake for about 25 minutes. When the squash is easily pierced with a knife, they’re good to go.
  8. Optional: Top with the sprinkled Parmesan and place under the broiler for 2 minutes.

 

stuffed squash

Slice off the top and scoop out the flesh with a spoon. Give the flesh a good chop and set aside for now. The base of my filling was protein rich quinoa with a handful of dried currants thrown in during cooking. Any grain you like can work, though. You just want to cook it first. So, if you don’t have any cooked grains ready to go – this is your first step.

Cook garlic and onion in a little oil over medium heat. Chop some broccoli and after a couple minutes, mix that into the pan with the squash filling. Season with salt and let cook 5 minutes.

Toss the quinoa, cooked veggies, pumpkin or sunflower seeds, parsley, and zest of 1/2 a lemon together. Now stuff into the hollowed pattypan. Set in a baking dish and bake for 25 minutes at 375F or until the squash is easily pierced with a knife.

Afterwards, you can sprinkle the top with Parmesan and place under the broiler for a couple of minutes to brown.

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What are you waiting for? Get stuffing.