Ingredients:
- 6 medium-sized patty pan squash
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup cooked quinoa or rice
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the squash: Wash the patty pan squash and slice off the top (stem end) of each squash. Use a spoon to carefully scoop out the seeds and create a hollow cavity in each squash, being careful not to pierce through the bottom. Set aside the hollowed-out squash and the reserved tops.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Assemble the filling: Stir in the cooked quinoa or rice, cherry tomatoes, chopped basil, and grated Parmesan cheese into the skillet with the sautéed vegetables. Season with salt and pepper to taste, and mix until well combined. Remove the skillet from heat.
- Stuff the squash: Spoon the filling mixture into each hollowed-out patty pan squash, pressing down gently to pack the filling. Place the stuffed squash in a baking dish, arranging them snugly side by side. If desired, sprinkle breadcrumbs on top of each stuffed squash for a crispy topping.
- Bake: Cover the baking dish with aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the squash is tender and the filling is heated through.
- Serve: Remove the foil from the baking dish and garnish the stuffed patty pan squash with additional chopped basil or grated Parmesan cheese, if desired. Serve hot as a flavorful and nutritious main dish or side dish.
Enjoy your delicious stuffed patty pan squash! Feel free to customize the filling with your favorite vegetables, grains, or protein for added variety.
