Now I’m going to be honest, these patty pan squash are just funky.
Not in taste but in shape. They remind me of little UFO’s. And yes… I’ll admit it, I was picking them up making the Jetson’s flying saucer sound with them. Shush… I’m allow to regress to my childhood days once in a while (like every 7 minutes!) LOL
Now you would thinking, living out in farm country that these things would be readily available but sadly they aren’t. I ended up getting these from some food co-op through work. They were only a few bucks so I figured what the heck.
So I brought them home and put them in the veggie counter basket to sit..
Well I did bring home 3 but sadly one of them didn’t make it *sniff sniff – it was a lovely ceremony we had for him*. But that did kick my butt in gear to do something with them. I mean $2 is $2 people and I don’t have a money tree out back (Dear Santa… I’d like a money tree, state of the art kitchen with every gadget & gidzmo… and I’d like Channing Tatum, Mark Wahlberg and Vin Diesel to just sit in my kitchen and look pretty! K, thanks.. ♥ you!)
Honestly I wasn’t sure how to cook these. I mean I knew I wanted to stuff them but wasn’t sure if I had to roast them, microwave them or what. So I turned to my good friend Mr. Google and saw the easiest way is to just boil them slightly. Plus I was lazy and didn’t feel like putting them in the oven only to take them out, let them cool and then put them back in stuffed.
What you put in them is your call. I went to some bbq chicken, cooked quinoa and cheddar. The sky’s the limit!
- 1 cup cooked quinoa
- 1 cup of Beer ‘n BBQ Shredded Chicken
- 1 cup of shredded cheddar
- Preheat oven to 350F.
- Heat 1” of water to a boil.
- Add in the patty pan squash and 1/2 teaspoon salt.
- Boil for 8 minutes.
- While they are boiling, prepare your stuffing.
- Add 1 cup cooked quinoa with your chicken and cheddar.
- When cool to the touch, cut off the tops angling the tip of your knife inwards (think like how you would carve the top of a pumpkin.
- Gently scoop out the seeds and the flesh ensuring that you don’t go through the bottom or the sides.
- Fill each squash with filling creating a slight mound on top.
- Drizzle a little extra virgin olive oil over each and bake for 20 minutes or until a knife pierces the side of the squash easily.
You can easily adapt this to your tastes.
1 cup add-ins – diced broccoli, peppers, onions, shredded chicken/beef, cheeses, etc…