Sheryl’s Stuffed Patty Pan Squash

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Sheryl’s Stuffed Patty Pan Squash
This recipe is courtesy of Sheryl, who runs our Friday afternoon pick up at Brox Farm Stand in Dracut.  Sheryl notes: This recipe is very versatile and I have noted replacements or additions/omissions.  Ingredients reflect what I used in this variation.
 
Patty Pan is a type of summer squash and is used and eaten like a zucchini.  Do not peel, the entire fruit is eaten.  It is sweeter than other summer squashes and has a very nice flavor and texture. 
Ingredients:
  • 3 Patty Pan Squash or other squash such as zucchini, kousa or summer squash
  • 1 Medium (7-8″) Kousa squash, (or use zucchini, summer squash) (You may want to use two if you are omitting the rice.)
  • 1/2 Cup Onions, Chopped (or shallots, scallions, or green onions)
  • 2 Cloves Garlic
  • 2 Cups Fresh Spinach (can also used chopped frozen spinach)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1 Cup Rice (cooked, or you can use bread crumbs, wild rice, or other ‘filler’ or omit completely for lower carb version)
  • 1 Cup Cheese, shredded (such as cheddar, mozzarella and parmesan)
  • 2 Tsp Fresh Basil, chopped
  • 2 Tsp Perfect Pinch (or other spice blend of your choice)
  • 2 Tsp Salt
  • 1/4 Tsp Pepper (or to taste)
  • 1 Egg
Directions:
Cut Patty Pan Squash in half horizontally (you will use both halves). Scoop out the insides, including all seeds, leaving it in a nice bowl shape.  Save the insides – you will use them.
If necessary, cut a little bit more off top and bottoms of the squash so it doesn’t rock around in the pan.  Place squash in a steamer, open side up.  You can also just place squash in 1 inch of boiling water.  Cover and let steam for about 12-15 minutes.   You can turn them over about 2/3 of the way through for more even cooking.  You want it just so that a fork can easily penetrate – not fully cooked.  Save liquid for now.  Remove squash from steamer and place in a lined and/or sprayed roasting pan. (12×18)
Heat oven to 375 degrees.
While squash halves are steaming, cook the stuffing.
Chop up insides of the squash, chop and mix in the Kousa or zucchini.  Put aside for now.  Chop onions and garlic and spinach  Keep all ingredients separate for now.
Place Olive oil in large skillet, let heat for 1 minute, then add butter and let melt.  Add onions, cook for 3 minutes, then add garlic and only cook until it become aromatic (do not brown).  Add basil and cook for 1 minute.  Push onion/garlic/basil aside or remove, then add kousa and chopped insides of patty pan, cook until tender, about 5 minutes.  Mix Onions/garlic back into the squash.  Add Perfect Pinch, salt and pepper. Add chopped spinach and cook until all ingredients are just tender.  Don’t over cook. If more moisture is needed, you can use some of the liquid from the patty pan steamer, just 1/4 cup at a time to keep from sticking.  You do not want the mixture to be mushy or wet.
Add cooked rice – it can be cold, it will warm up as it is mixed in.  Just mix in rice, no need to cook it.  Turn off heat, add cheese, let melt for a minute or so.
Beat egg in side bowl.  If stuffing is still hot, let it cool down and then temper** with the egg.  Don’t mix the egg in directly or it will cook.
Add the egg in and then evenly mound the stuffing into each of the Patty Pan squash halves.
Bake at 375 for 25-30 minutes until golden brown.  Serve immediately and yes, the entire squash is eaten.
** To temper the egg, just take a spoonful of the warm mixture and quickly stir it into the beaten egg.  Add another spoonful or two and beat with egg.  Then you can add the egg mixture into the warm mixture and it will not cook the egg.