Description
Enjoy a delightful Italian twist with these stuffed patty pan squashes filled with a flavorful quinoa mixture, perfect for a hearty meal.
Ingredients
Scale
6 patty pan squash (about 3 inches or 7.5 cm in diameter)
2 tablespoon olive oil
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 the oven to 375°F (190°C).
- Cut the tops off the patty pan squash and scoop out the seeds and flesh to create bowls.
- In a pan, heat 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until soft.
- Stir in the cooked quinoa, thawed and squeezed spinach, one grated tomato, and dried basil. Season with salt and pepper to taste.
- Stuff each patty pan squash with the quinoa mixture.
- Place the stuffed squashes in a baking dish and drizzle with the remaining tablespoon of olive oil.
- Blend the remaining tomatoes into a sauce and pour around the squashes in the baking dish.
- Bake in the preheated oven for about 30 minutes until the squash is tender.
- Optional: Sprinkle with grated Parmesan cheese before serving.
Notes
Feel free to customize the stuffing with other vegetables or proteins of your choice. Ensure to remove excess moisture from the spinach for a better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course / Side Dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 185 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 5 mg
Keywords: Italian Stuffed Patty Pan Squash, quinoa, stuffed squash, healthy recipe, vegetarian