Stuffed Pattypan Squash

Have I mentioned how much I love our CSA? I think I have! Another reason why I love our CSA is the variety of veggies we receive each week. Last week there was zucchini, summer squash, kousa squash and some adorable little patty pan squash. I made sure to grab 4 patty pan squash because I had an idea. After chatting with another CSA member about patty pan squash I had decided that the next night I would make stuffed patty pan squash! I couldn't wait!

You would know if you have seen patty pan squash before because they look like little yellow flying saucers. They are similar to summer squash in flavor and texture and can be cooked the same. If you have a chance pick some of these squash up at your local farmers market and give them a try. Here is the recipe. While cooking and eating these stuffed squash I was thinking about how many variations there are for these. For example if you wanted more of a mexican dish you could use black beans and rice and season with cumin a chili powder. As always let me know what you think of these stuffed flying saucers and share your thoughts on other variations as well. Enjoy!

Ingredients 

• 4 Patty pan squash
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 can or 2 cups of cannellini beans
• 1 box of Chopped Pomi Tomatoes or 1 can chopped tomatoes
• 1 cup of quinoa
• 2 Tablespoons of olive oil
• oregano
• thyme
• salt and pepper
• mozzarella cheese

Directions

1. Preheat oven to 350 degrees.
2. Cook quinoa according to directions.
3. Cut tops off of the squash and scoop out the pulp. Roughly chop the pulp.
4. Pour some of the tomatoes in the bottom of a square baking dish. Place the hollowed out squash in the baking dish.
5. Heat oil in a pan. Add onion and garlic and sautee until tender.
6. Add squash, tomatoes, beans and cooked quinoa.
7. Season to taste with oregano, thyme, salt and pepper. Allow mixture to cook for about 10 minutes.
8. Fill each patty pan squash with the squash mixture.*
9. Cover with foil and bake for 40-60 minutes or until squash is tender.
10. Remove foil and sprinkle the tops of the squash with cheese. Bake for another 5 minutes or until cheese is melted.

*There will be extra filling. Save this for another night and serve as a side dish or use as a filling to make stuffed peppers.

Hollowed out squash and ingredients ready to be cooked.

Squash in the pan ready to be filled.

Stuffed and ready to go in the oven.

Done! I was so excited I forgot to take a picture of all four before eating them:)

Tex-Mex Summer Squash Casserole

Okay so it's been two weeks since my first 'weekly recipe' post! Sorry about that! I'm going to try my hardest to post one recipe a week. Since I didn't post one last week I'll post two this week!

The regular shares at our CSA pick up this week got ten squash!! That's a lot of squash! There was a choice between summer squash, cousa squash and zucchini. I plan on grating the zucchini and freezing it in two cup portions so I can use it to make zucchini bread later on. I also took a lot of summer squash.  If you have an abundance of summer squash or you really love it, try this recipe out. This was a really tasty dish and low-cal as well. Give it try.

Tex-Mex Summer Squash Casserole


Ingredients:

• 2 1/4 pounds summer squash, quartered lengthwise and thinly slices crosswise (about 10 cups)
• 2/3 cups finely chopped yellow onion
• 1 4 ounce can of chopped green chiles
• 1 4 ounce can of chopped jalapenos, drained (about 1/2 cup) 
• 1/2 tsp salt
• 2 1/4 cups grated extra sharp cheddar cheese, divided (about 7 ounces)
• 1/4 cup all purpose flour
• 3/4 cup mild salsa
• 4 scallions
• 1/4 cup finely chopped red onion

Directions

1. Preheat oven to 400 degrees. Coat a 9x13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with four; toss to coat. 
3. Spread the mixture in the prepared baking dish and cover with foil.
4. Bake the casserole until it's bubbling and the squash is tender, 35-40 minutes. 
5. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups of cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. 
6. Sprinkle with scallions and red onion.

If you like Mexican food I think you will enjoy this dish. This makes twelve servings and is only 101 calories per serving!! Enjoy!

http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html