Healthy Stuffed Patty Pan Squash
Transform your summer squash into a show-stopping meal with this Healthy Stuffed Patty Pan Squash recipe! Tender patty pan squash are hollowed out and packed with a flavorful, protein-rich quinoa filling loaded with vibrant vegetables like spinach, red bell pepper, and cherry tomatoes. A touch of grated parmesan cheese and fresh parsley elevates each bite with a burst of savory goodness, while the wholesome ingredients make it a nutrient-dense, vegetarian-friendly dish. Baked to perfection, this stunning recipe is ideal as a light dinner or a side dish at your next gathering. Easy to prepare and filled with nourishing ingredients, this stuffed patty pan squash is the perfect way to make the most of your seasonal produce.
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Recipe Information
Ingredients
- 4 whole patty pan squash
- 0.5 cup quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 small, diced onion
- 2 cloves, minced garlic
- 0.5 medium, diced red bell pepper
- 2 cups, chopped spinach
- 0.5 cup, halved cherry tomatoes
- 0.25 cup, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water, then cook it according to the package instructions by combining 0.5 cup of quinoa with 1 cup of water. Bring it to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed. Remove from heat and set aside.
While the quinoa is cooking, prepare the patty pan squash by slicing off the tops and scooping out the insides with a spoon, leaving about a 1/4-inch-thick shell. Reserve the scooped-out flesh and finely chop it. Place the hollowed squash in a baking dish.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 more minute.
Add the diced red bell pepper, chopped squash flesh, and chopped spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the cooked quinoa, halved cherry tomatoes, grated parmesan cheese, chopped parsley, salt, and black pepper. Mix well and cook for 2 more minutes to combine all the flavors.
Spoon the quinoa and vegetable mixture into the hollowed patty pan squash, packing it tightly and slightly mounding it on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the squash is tender and the filling is slightly golden on top.
Remove from the oven, allow to cool for a few minutes, and serve warm. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
