These pattypan squash were too cute to cut them up, so I decided to do the least harm and stuff them. You can use your favorite stuffing to fill these. However, because the squash were so tender I cooked the stuffing first so that the time in the oven would not be too long.
preparing the squash (6 medium size)
wash and dry
cut tops carefully and hull out middle
stuffing
cook 1 cup quinoa (set aside)
olive oil
1 onion
1 shallot
3 cloves garlic
1 red bell pepper
flesh from the squash
handful of parsley, basil, chives
salt & pepper to taste
1/2 cup parmesan cheese
Bed of Kale and Swiss Chard
Kale
Swiss Chard
1 cup of chicken broth
parsley, basil, celery leaves
salt, pepper to taste
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Stuffing
Chop onion, shallot, garlic, pepper
Heat pan with olive oil, add onion & shallot and cook until wilted
Add bell pepper, flesh from squash and cook for a few minutes until tender
Mix in parsley and basil
Add salt and pepper to taste
Add quinoa to stir fry mix well
Add cheese and mix well
Fill squash to the top, sprinkle with parmesan cheese and press tops in place
Bed
Roughly chop kale and swiss chard
Finely chop parsley, basil & celery leaves
Mix and season with salt, pepper and sprinkle with parmesan cheese
Prepare casserole dish for the oven
Lightly oil casserole
add 1/2 cup broth
add kale and swiss chard mixture
place the stuffed squash on the mixture
add the rest of the broth
sprinkle with parmesan cheese
Cover dish with aluminum foil and bake in a preheated, 350* oven for 30 minutes
Remove cover and bake another 10 minutes until squash is tender and lightly brown
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