Stuffed Sunburst Pattypan Squash
Elevate your next meal with this vibrant and delicious Stuffed Sunburst Pattypan Squash recipe, a show-stopping dish that's as delightful to eat as it is to behold. These charming, scalloped summer squashes are hollowed out and roasted to tender perfection, then brimming with a flavorful medley of sautéed onions, garlic, red bell pepper, baby spinach, and the scooped-out squash flesh itself. A savory blend of breadcrumbs, parmesan cheese, fresh parsley, and a touch of seasoning binds the filling together for a satisfying bite. Topped with a golden, cheesy crust and baked to perfection, this dish strikes the ideal balance between healthy and indulgent. Perfect as a vegetarian main course or a stunning side dish, these stuffed pattypan squashes are sure to impress at your next dinner party or weeknight meal. Keywords: stuffed pattypan squash recipe, vegetarian stuffed squash, sunburst squash recipes, stuffed summer squash, healthy squash recipes.
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Recipe Information
Ingredients
- 4 whole sunburst pattypan squash
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 1 small, diced red bell pepper
- 2 cups, chopped baby spinach
- 1 cup breadcrumbs
- 1 cup, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large, beaten egg
Instructions
Preheat your oven to 375°F (190°C).
Wash the pattypan squash thoroughly and cut off the tops to create a 'lid.' Use a spoon or melon baller to carefully scoop out the flesh, leaving a 1/4-inch thick shell intact. Reserve the flesh for later use.
Drizzle the hollowed squash shells with 1 tablespoon of olive oil and place them on a baking sheet. Sprinkle lightly with salt and pepper, then bake for 10 minutes to soften slightly.
While the squash is baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the vegetables are tender.
Chop the reserved squash flesh and add it to the skillet, cooking for 2 minutes longer. Next, add the chopped baby spinach and cook until wilted, about 1 minute.
Remove the skillet from heat and stir in breadcrumbs, 3/4 cup of parmesan cheese, parsley, salt, and black pepper. Mix well.
Once the mixture has cooled slightly, fold in the beaten egg to bind the filling.
Carefully spoon the filling into the pre-baked squash shells, mounding it slightly. Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
Return the stuffed squash to the oven and bake for 20 minutes, or until the tops are golden and the squash is fully cooked.
Remove from the oven and let them cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 272 mg | 6% | |
*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.
