Description
Delightfully filling and flavorful, these Italian Stuffed Patty Pan Squash are loaded with a savory quinoa mixture, perfect for a healthy dinner option.
Ingredients
6 patty pan squash (about 3 inches or 7.5 cm in diameter)
2 tablespoon olive oil (1 tablespoon to fry up the quinoa mixture and 1 tablespoon to drizzle over patty pan squash just before baking)
1 onion chopped
4 cloves garlic peeled and minced
1.5 cups quinoa cooked
½ cup spinach frozen
4–5 tomatoes large peeled fresh
1 teaspoon basil dried
salt and pepper to taste
⅓ cup Parmesan cheese grated – optional
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the patty pan squash and scoop out the insides to create space for the filling.
- In a skillet, heat 1 tablespoon of olive oil over medium heat, then add the chopped onion and minced garlic, sautéing until translucent.
- Stir in the cooked quinoa, thawed spinach, and one grated tomato into the skillet. Season with dried basil, salt, and pepper.
- Stuff each patty pan squash with the quinoa mixture and place them in a baking dish.
- Use the remaining tomatoes to create a simple sauce by grating the flesh and mixing it with salt, pepper, and a drizzle of olive oil. Pour this over the stuffed squash.
- Drizzle the stuffed squash with the remaining olive oil and, if desired, sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for about 30 minutes, or until the squash is tender.
Notes
Feel free to substitute with fresh garden spinach if you prefer. You can also adjust the seasonings based on your flavor preferences.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 5 mg
Keywords: Italian Stuffed Patty Pan Squash, quinoa, healthy recipes, vegetarian, baked squash