First and foremost — HAPPY BIRTHDAY TO MY MAMA!!!! I hope it’s a spectacular day for you!
It has been a crazy week, guys. I can’t wait to tell you all about everything in tomorrow’s post. Today I am cleaning, doing laundry, and getting ready for the rest of the week. No running for me until tomorrow. I feel a little odd about that BUT the silver lining is that I am going to get new shoes today. Not sure if I’ll stick with my Mizuno Wave Inspires or if I’ll go with a new pair. We’ll see what the experts say at the store. 🙂
Today’s recipe is delicious, easy to make, and fun to look at! It is patty pan squash, which is kind of a weird squash, but it’s actually a really cool squash. It looks unique and tastes great. I hope you find it just as tasty as I do!
Stuffed Patty Pan Squash
Serves 2 as a main dish (or 4 as a side dish)
Ingredients
- 4 medium-sized patty pan squash
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1/2 bell pepper, chopped
- 2 cloves minced garlic
- 1 tsp. thyme
- 1/8 tsp. cayenne
- 1/8 tsp. black pepper
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. fennel seed
- 1/4 tsp. rubbed sage
- 1 can cannellini beans, rinsed
and drained
Directions
Preheat the oven to 375˚ F. Place the squash flat side down in a large pot with 1 inch of water. Cover and bring to a boil. Cook for about 8 minutes, until a fork
easily pierces the top of the squash. Remove squash from the pot and set aside to
cool.
easily pierces the top of the squash. Remove squash from the pot and set aside to
cool.
When cool enough to handle, slice off the top of the squash and scoop out the inside. Leave a wall of
at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to
drain, and dice the scooped out flesh coarsely.
at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to
drain, and dice the scooped out flesh coarsely.
Sauté the onions, celery and bell pepper in a large, non-stick skillet for
about 5 minutes until soft. Add garlic, diced squash, and remaining seasonings
and cook for 2 minutes. Add the beans and cook on low heat for 5 minutes.
about 5 minutes until soft. Add garlic, diced squash, and remaining seasonings
and cook for 2 minutes. Add the beans and cook on low heat for 5 minutes.
Place the squash in an 8×8-inch baking pan. Spoon the stuffing
into each squash. Scoop leftover filling into the center of the
baking pan between the squash. Bake in 375˚ oven for 20 minutes or until the
tops begin to brown.
into each squash. Scoop leftover filling into the center of the
baking pan between the squash. Bake in 375˚ oven for 20 minutes or until the
tops begin to brown.
Enjoy!
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Have you ever cooked with patty pan squash? What did you think of it?
How was your weekend?!
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