Succulent patty pan squash stuffed with a flavorful mixture of quinoa, ground beef, and spinach, perfect for a summer meal.

Scale

6 to 8 patty pan squash

2 tablespoons extra virgin olive oil

1/2 sweet onion chopped

1 to 2 garlic cloves minced

1/2 cup dry quinoa

1 cup beef broth low sodium

1 cup parmesan cheese freshly shredded

1 cup spinach frozen thawed squeezed drained

1 pound grass fed beef ground

kosher or sea salt to taste

black pepper to taste

Preheat the oven to 375°F (190°C).
Slice the tops off the patty pan squash and scoop out the insides to create vessels.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
In a saucepan, combine the dry quinoa and beef broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is cooked.
Once cooked, fluff the quinoa with a fork and add it to the skillet with the beef mixture.
Stir in the thawed spinach and parmesan cheese. Season with salt and pepper to taste.
Stuff the prepared patty pan squash with the quinoa and beef mixture, packing it tightly.
Place the stuffed squash in a baking dish and cover with foil. Bake for 25-30 minutes or until the squash is tender.
Remove the foil and bake for an additional 5 minutes to brown the tops if desired.
Serve warm and enjoy your delicious stuffed patty pan squash!

You can also use large zucchini in place of patty pan squash for a slightly different flavor. Adjust the seasoning to your taste.

Keywords: Stuffed Patty Pan Squash, summer recipe, healthy dinner, stuffed vegetables, ground beef