Delicious Stuffed Pattypan Squash

Name: Delicious Stuffed Pattypan Squash
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 medium pattypan squash (about 12 cm in diameter); 1 cup cooked quinoa (cooled); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 cup cherry tomatoes (quartered); 1 cup baby spinach (chopped); 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup parmesan cheese (grated)

60 min 4 servings Medium

All Recipes

Savour the flavours of this stuffed pattypan squash, filled with a rich blend of quinoa, vegetables, and herbs. Perfect for a wholesome meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Pattypan squash, with its unique shape and mild flavour, is the perfect vessel for a delicious stuffing. This recipe highlights the best of summer produce, combining it with hearty quinoa and a medley of fresh vegetables for a nutritious and satisfying meal. Stuffed pattypan squash is ideal for those looking to enjoy a meatless meal without compromising on taste. The combination of herbs and spices brings out the natural sweetness of the squash, while the quinoa adds a delightful texture. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based dishes into your diet, this stuffed pattypan squash is sure to please both your palate and your guests.

Instructions

Preheat oven

Preheat your oven to 375°F (190°C).

Prepare squash

Cut a thin slice off the bottom of each pattypan squash so they sit flat. Cut off the tops and scoop out the insides, leaving a 1 cm thick shell. Reserve the tops.

Pro tip: Use a melon baller for easy scooping.

Cook onions and garlic

In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Combine stuffing ingredients

In a large bowl, combine cooked quinoa, sautéed onion mixture, cherry tomatoes, spinach, oregano, salt, and pepper. Mix well.

Pro tip: Ensure the quinoa is cooled to prevent wilting the spinach.

Stuff the squash

Fill each hollowed squash with the quinoa mixture, pressing down gently. Place the tops back on each squash.

Pro tip: Overfill slightly, as the mixture will settle during cooking.

Bake the squash

Place the stuffed squash in a baking dish. Bake in the preheated oven for 30-35 minutes, or until the squash is tender when pierced with a fork.

Pro tip: Cover loosely with foil if the tops begin to brown too quickly.

Add cheese

Remove the squash from the oven and sprinkle with parmesan cheese. Return to the oven for an additional 5 minutes, or until cheese is melted and bubbly.

Pro tip: For a golden finish, broil for the last 2 minutes.

💡

Tips & Tricks

Choose pattypan squash that are firm and uniformly coloured for the best results.
Feel free to substitute quinoa with rice or couscous if preferred.
Use a melon baller to easily scoop out the squash flesh.

Frequently Asked Questions

What is the best way to prepare pattypan squash?

Cut a thin slice from the bottom to stabilize it, then remove the top and scoop out the insides to prepare for stuffing.

How long do I bake stuffed pattypan squash?

Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until tender.

Can I make this recipe ahead of time?

Yes, you can prepare the stuffing up to two days in advance. Assemble the squash when ready to bake.

What can I substitute for quinoa?

You can substitute quinoa with rice or couscous if preferred.

How many calories are in stuffed pattypan squash?

Each serving contains approximately 250 calories.

What pairs well with stuffed pattypan squash?

Serve with a fresh green salad or roasted vegetables. A crisp white wine pairs nicely.

Serving Suggestions

Serve this stuffed pattypan squash with a fresh green salad or a side of roasted vegetables for a complete meal. A crisp white wine or a light rosé pairs beautifully with the dish. You can prepare the stuffing ahead of time and store it in the refrigerator for up to two days. Once assembled, the stuffed squash can be stored in an airtight container in the fridge for up to three days.

Nutrition per serving

250

Calories

Protein

10g

Fat

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