Imagine a dish that's not just a meal, but a culinary adventure waiting to happen! Our Stuffed Patty Pan Squash is a mouthwatering Italian-inspired creation that turns humble squash into a restaurant-worthy masterpiece. Packed with protein-rich quinoa, tangy feta, and bursting cherry tomatoes, this recipe is about to become your new favorite go-to dinner that looks impressive but is surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 patty pan squash
- 1 cup quinoa, cooked
- 1/2 cup feta cheese
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
- Carefully wash the patty pan squash and pat dry with paper towels. Using a sharp knife, cut off the top of each squash and gently scoop out the inner seeds and flesh, creating a hollow cavity. Leave about a 1/4-inch thick wall to maintain the squash's structure.
- In a mixing bowl, combine the cooked quinoa, crumbled feta cheese, halved cherry tomatoes, olive oil, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Generously fill each hollowed squash with the quinoa mixture, pressing down gently to pack the stuffing tightly.
- Arrange the stuffed squash on the prepared baking sheet. Drizzle additional olive oil over the top and sprinkle with a pinch of salt and freshly ground black pepper.
- Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the top is lightly golden brown.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs like basil or parsley if desired.
Tips
- Choose uniform-sized patty pan squash for even cooking and a stunning presentation.
- Don't discard the squash insides - you can chop and mix them into your quinoa stuffing for extra flavor and reduced waste.
- For a crispy top, sprinkle some extra cheese or breadcrumbs before the final baking stage.
- If quinoa isn't your preference, try substituting with couscous or rice for variety.
- Ensure you don't overfill the squash to prevent spillage during baking.
- Use fresh herbs like basil or parsley as a garnish to add a bright, fresh finish to the dish.
- For a vegan version, replace feta with nutritional yeast or vegan cheese alternatives.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 34g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 20mg
