I told you I had something very special from the farmers market to share with you. And this is it.
Quinoa stuffed patty pan squash. Go on, let that sink in.
The delicious cheesy quinoa… the zucchini-like taste of the squash… the gloriousness when it all comes together…
It’s a party in your mouth. A healthy party. Which sounds like an oxymoron but mouth parties can be had with healthy food too. Not just chocolate sugary delight.
You can stuff these bad boys with anything your heart desires, and mine was desiring some mac’n’cheese.
I had some leftover Gruyère to use and some sharp cheddar cheese, so I figured if I was gonna go so high fat, I needed to pair it with some veggies. Because then the fat doesn’t count. Or something like that.
I had no idea what patty pan squash was when I saw it, but it was so cute I had to try playing with it. Apparently i’m in the minority because I was describing them to my mom and she was all like, oh, duh, patty pan squash! Then I was showing it off to Mary and she was like duh! My urbanite is showing.
Patty pan squash are incredibly easy to work with.
You just par boil them for about 8 minutes, then scoop them out, fill them, and pop them back in the oven for 15-20 minutes. What you end up with is a vegetable that still has substance to it, but the skin is completely edible and it yields to a knife without a fight.
So go on, grab some from your local farmers market and get stuffing!
Stuffed Patty Pan Squash
- 4 Patty Pan Squash
- 1 cup quinoa
- 1/2 an onion
- 1 clove garlic
- 1 cup gruyere cheese
- 1 cup sharp cheddar cheese, 4 tbsp reserved
- 2 tsp ground mustard
- Salt and pepper to taste
- First, you want to par boil your squash. Give them a quick rinse, and fill a large pot with about an inch of water. Bring the water to a boil and put the squash in. Cover with the lid and let boil for 8-10 minutes.
- While the squash are cooking, start the quinoa. Boil the quinoa with a 3:1 ratio of water to quinoa. So for 1 cup quinoa use 3 cups water. Bring it to a simmer with the lid on and let all the moisture absorb.
- Once the squash are boiled, lay them on a clean surface to cool.
- While the quinoa is cooking, dice up the onion and garlic and start it browning in a pan with some olive oil or butter.
- Once it is nice and brown, take it off the stove and let it cool.
- By this time your cheese should be shredded and waiting and your quiona should be done cooking. Combine the warm quinoa with the cheese, onions, garlic and mustard powder. Add salt and pepper to taste. Try to resist eating all this concoction before you even stuff the squash. It will be hard, but I believe in you.
- Preheat your oven to 375
- Now that the squash is easy to handle, cut a round hole in the top and using a melon baller or a cookie scoop, take out some of the insides to form a nice hole to stuff.
- Stuff those squash. Let the stuffing come out the top a bit.
- If you want to be cutesie you can keep the stem tops you’ve cut off to make little caps for the squash. It is too cute for me.
- Once they are filled, throw them in a pan and cover each with 1 tbsp of that reserved cheddar cheese.
- Cover loosely with tin foil and bake for 15 minutes. Uncover and bake another 5 so the cheese gets nice and bubbly.
- Eat warm and enjoy!