If you can get your hands on a couple of good-sized pattypan squash, you probably won’t be able to help hollowing them out and stuffing them. Their unusual shape generates adorable, fluted bowls that are the perfect vessel for whatever you’ve got on hand. Our highly-flavorful mixture of quinoa, spring onions, sharp cheddar, and basil was pretty divine, but I can imagine a version with tomatoes, rice, and mozzarella, or one with black beans, cumin, and salsa (topped after baking with avocado & lime juice? Obviously).
Apparently I’ll be making these again.
QUINOA-STUFFED PATTYPAN SQUASH
1/2 cup dry quinoa
2 large pattypan squash
Olive oil as needed (a sprayer comes in handy here)
1 tsp butter, or Earth Balance
1/2 cup spring onions, white parts only, diced
1 clove garlic, minced
Salt & pepper to taste
2 oz. very sharp white cheddar, crumbled
2 tbsp minced fresh basil
Heat oven (or toaster oven—I use ours whenever possible to avoid wasting energy & heating up the kitchen) to 425 degrees. Slice off the stem end of each squash to get a flat bottom, then cut a circle on the blossom end & hollow it out. Dice the removed squash & set aside. Spray (or otherwise coat) each squash bowl with olive oil, and roast 30 minutes or so, until tender. Meanwhile, start your quinoa simmering.
Heat butter in a skillet and add onions. Cook a few minutes, then toss in the reserved squash & the garlic. Season with salt & pepper. When that’s all cooked to your satisfaction, combine with cooked quinoa and stir in the cheddar & basil. Mound the quinoa mixture into the roasted squash, and return to the oven, just for 5 minutes or so to make sure everything’s heated through.