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- 4 medium patty pan squashes - 1 cup quinoa - 2 cups vegetable broth - 1 tablespoon extra virgin olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 medium zucchini, grated - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper - ½ cup feta cheese, crumbled - Fresh parsley for garnish Stuffed patty pan squash is a tasty dish that packs a lot of flavor. The patty pan squash has a unique shape and a mild taste. You can fill it with a mix of ingredients to make it delicious and healthy. For this recipe, you will need fresh patty pan squashes. When you pick them, look for firm ones with bright colors. The quinoa adds a nice texture and is full of protein. Vegetable broth gives the quinoa great flavor as it cooks. You will also want to use some fresh vegetables. The onion and garlic bring out the best flavors in your filling. The red bell pepper and zucchini add color and nutrition. Dried oregano and smoked paprika give a warm touch to the dish. Finally, the feta cheese adds a salty, creamy flavor. Use fresh parsley as a garnish for a pop of color. This combination of ingredients makes stuffed patty pan squash a healthy and satisfying meal. If you want the full recipe, check it out. - Preheat oven to 375°F (190°C). - Cut the tops off the patty pan squashes. - Scoop out the flesh of the squashes to create small bowls. - Combine 1 cup of quinoa and 2 cups of vegetable broth in a saucepan. - Bring to a boil, then reduce the heat to low and cover. - Let it simmer for about 15 minutes until fluffy. - Heat 1 tablespoon of extra virgin olive oil in a skillet. - Sauté 1 small diced onion and 2 minced garlic cloves until the onion is soft. - Add 1 diced red bell pepper and 1 grated zucchini. Cook until tender, about 5 minutes. - Stir in the reserved squash flesh, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. - Season with salt and freshly ground black pepper to taste. - Add the cooked quinoa and ½ cup of crumbled feta cheese. Mix well. - Spoon the filling into each hollowed-out patty pan squash. Pack it gently but firmly. - Arrange the stuffed squashes in a baking dish. Cover with foil to keep moisture in. - Place the baking dish in the preheated oven. Bake for 25 minutes covered. - After 25 minutes, remove the foil and bake for an additional 10 minutes until slightly charred. For the full recipe, check the main article. Enjoy your flavorful dish! - Use fresh, seasonal vegetables for the best flavor. - Adjust spices to personal taste preferences. I always recommend using fresh, seasonal ingredients. They enhance the taste and make your dish shine. For spices, don't be afraid to tweak them. If you love a bit of heat, add more smoked paprika. If you prefer milder flavors, cut back a bit. Cooking should be fun and tailored to your taste. - Drizzle with olive oil before serving. - Use chopped fresh herbs for added freshness. Garnishing is where you can let your creativity flow. A drizzle of olive oil adds a rich touch. Fresh herbs like parsley not only add color but also a burst of flavor. They make your dish look professional and inviting. - Serve on a colorful platter. - Pair with a light salad or crusty bread. Presentation matters! Serving on a colorful platter makes your stuffed patty pan squash pop. Pair it with a light salad or some crusty bread to round out your meal. This combo not only looks great but also tastes wonderful. For the complete experience, check out the Full Recipe to guide you through this delightful dish. {{image_4}} When it comes to stuffed patty pan squash, the options are endless. You can customize this dish to fit your taste. Here are some fun variations to try. - Instead of quinoa, you can use brown rice or couscous for a different base. - For a heartier meal, add cooked ground meat like beef, turkey, or chicken. - Incorporate extra vegetables such as spinach or mushrooms for added nutrition. - If you want a dairy-free option, use plant-based cheese instead of feta. - Try different herbs like basil or thyme to mix up the flavor. - For a kick, add a dash of hot sauce to the filling. These variations let you play with flavors and ingredients. Feel free to get creative! For the complete recipe, check out the Full Recipe. Store leftovers in an airtight container in the fridge. They are best consumed within 3-4 days. Keeping them sealed helps maintain their fresh taste and texture. You can freeze stuffed squashes before baking for later use. Just thaw them in the refrigerator before baking. This method keeps the flavors intact and allows for easy prep on busy days. To reheat, place the stuffed squashes in the oven at 350°F (175°C) until warmed through. This method helps keep them moist and tasty. For a quick meal, you can also microwave them. Just ensure they are heated evenly for the best flavor. Yes, you can use other squash varieties for stuffing. Zucchini, acorn, or butternut squash work great. Each type brings a unique taste and texture. A light salad or crusty bread pairs well with this dish. The fresh crunch of a salad complements the squash. Bread adds a nice contrast to the soft filling. The squash should be tender and the top lightly charred. You can test doneness with a fork. If it goes in easily, you’re good to go! Yes, you can prepare the stuffing ahead of time and bake later. Just keep it in the fridge until ready to use. This saves time on busy days. Yes, this recipe is gluten-free if you use gluten-free grains. Quinoa is a great gluten-free option. Always check labels when using any pre-packaged ingredients. In this post, I covered how to make delicious stuffed patty pan squash. We discussed ingredients, cooking steps, and storage tips. Remember, using fresh vegetables makes a big difference in flavor. You can customize the filling to suit your taste, whether by adding different proteins or herbs. This dish is versatile and fun to prepare. It’s perfect for a family meal or a gathering. Enjoy experimenting with flavors and serving options! It’s a dish that will impress everyone at your table.

Stuffed Patty Pan Squash

Discover the joy of cooking with deliciously stuffed patty pan squash! This vibrant dish combines fluffy quinoa, colorful veggies, and crumbled feta for a satisfying meal. Perfect for impressing family and friends, these adorable squash are not only tasty but also packed with nutrients. Follow the simple steps to create this eye-catching recipe that will delight your taste buds. Click to explore the recipe and elevate your cooking game today!
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Ingredients
  

4 medium patty pan squashes

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 tablespoon extra virgin olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced into small pieces

1 medium zucchini, grated

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

½ cup feta cheese, crumbled

Fresh parsley, finely chopped for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    Carefully cut off the tops of the patty pan squashes with a sharp knife and scoop out the flesh inside using a spoon, creating a little bowl. Make sure to keep the squash skin intact. Set the scooped flesh aside for later incorporation into the filling.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes until the quinoa absorbs the broth and becomes fluffy.

        Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion turns translucent and fragrant, which should take about 3-4 minutes.

          Next, stir in the diced red bell pepper and the grated zucchini, continuing to cook the mixture for another 5 minutes, or until the vegetables are tender and slightly softened.

            Add the reserved squash flesh along with the oregano, smoked paprika, salt, and pepper to the skillet. Stir everything together thoroughly and let it cook for an additional 3-4 minutes, allowing the flavors to meld.

              Once the quinoa is fully cooked, add it to the veggie mixture in the skillet. Gently fold in the crumbled feta cheese and take it off the heat. Taste and adjust the seasoning as needed.

                Carefully spoon the quinoa mixture into each hollowed-out patty pan squash, packing it in gently but firmly. Arrange the stuffed squashes in a baking dish and cover with aluminum foil to retain moisture while baking.

                  Place the dish in the preheated oven and bake for 25 minutes. After that, remove the foil and allow to bake for an additional 10 minutes to achieve a beautiful, lightly charred top.

                    Once done baking, remove the dish from the oven and let it cool for a few minutes. Garnish each stuffed squash with freshly chopped parsley for a vibrant finish.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve the stuffed squashes on a colorful serving platter. To enhance the dish, drizzle a touch of olive oil over the top and sprinkle generously with chopped fresh parsley, adding a burst of color and flavor.