in.gredients

Daily Recipe :: Stuffed Patty Pan Squash

with 2 comments

pattypansquash

See? We told you there would be a lot of squash recipes in the near future. We just got in some adorable (yep, squash can be adorable) patty pan squash from Johnson’s Backyard Garden and nothing says summer dinner parties like stuffed squash.

This dish comes from Oh She Glows, one of our go-to blogs when we’re looking for a healthy meal option. This dish is flavorful, has great texture and won’t leave you feeling bloated and heavy. We adjusted the recipe slightly using in.gredients found in the store.

Happy eating!

Stuffed Patty Pan Squash

From: Oh She Glows

in.gredients

  • 10-11 patty pan squash
  • 1 zucchini (sliced in half with one half scooped out)
  • 1 large carrot
  • 1 large green onion stalk (or 1/2 sm. sweet onion will work)
  • 1 cup short grain brown rice
  • 2 cups vegetable bouillon
  • 1-2 garlic cloves, poked with a fork
  • Diced heirloom tomato
  • 1.5 tbsp earth balance
  • Pinch or two of sea salt
  • Fresh ground black pepper
  • Fresh parsley, to garnish
  • Black pepper, to garnish

Take a medium sized pot and bring 2 cups of vegetable bouillon and sea salt and poked garlic cloves to a boil on high. Add 1 cup short grain brown rice, and stir well. Add more bouillon if it gets too dry. After about 10 minutes reduce to medium heat. Cook for about 20-25 minutes over medium heat. Check it often as it can burn easily.

While the rice is cooking, take a large pot and fill it with 1-2 inches of water and bring it to a boil. Place the patty pan squash in the pot and cook for about 7-8 minutes. Remove from heat, drain, and allow to cool.

While that’s cooking, prepare the stuffing. Take the carrot, 1/2 a zucchini (plus the insides from the other half), and green onion and process in a food processor until fine. In a small bowl, mix the sauce for the rice. Take the earth balance in a small bowl and heat until soft. Now mix in the tomatoes, stir to combine.

When the rice is done cooking, remove the garlic cloves and add the tomato and earth balance mixture, stir. Add the salt and black pepper to taste.

Take the cooled squash and chop off the heads, remove the insides carefully with a spoon. Take the flesh that you remove and add it to the processed mixture of carrots, onion and zucchini. Take the processed mixture (carrots, zucchini, onion & squash insides) and dump it into the rice pot. Stir well and taste for any adjustments you need to make.

Stuff the patty pan squash with your rice and vegetable mixture. Take any remaining leftover rice mixture and scoop it onto the pan around the squash. Bake in the oven at 375F for about 20 minutes. Sprinkle with parsley, serve and enjoy!

2 Responses

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  1. I love this! Patty pan squash are great and I always enjoy picking them at the farmer’s market.

    Move Eat Create

    May 23, 2013 at 9:26 pm

  2. Mmmm patty pan squash is such a fun ingredient! I’ve never really worked with them though because they can be a little hard to find.

    Ani D

    May 24, 2013 at 8:07 am


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