Instructions

1. Preheat oven to 350F.
2. Heat 1” of water to a boil.
3. Add in the patty pan squash and 1/2 teaspoon salt.
4. Boil for 8 minutes.
5. While they are boiling, prepare your stuffing.
6. Add 1 cup cooked quinoa with your chicken and cheddar.
7. 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.
8. Gently scoop out the seeds and the flesh ensuring that you don’t go through the bottom or the sides.
9. Fill each squash with filling creating a slight mound on top.
10. 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.