Stuffed Patty Pan Squash/Zucchini

I have discovered, I love cooking!!!

Stuffed zucchini & patty pan squash

Stuffed with quinoa (pronounced 'keen-wa'), shredded Parmesan cheese, spinach, onions, garlic & the flesh from both zucchini & the patty pan

 Here is what you'll need: dry quinoa (pronounced 'keen-wa', this was the first time I've ever cooked with it!)

Patty pan/zucchini (can use either or, I chose to use both

1 cup of broth (I used veggie stock that I had made, the recipe I was following called for beef broth)

 Sea salt & pepper

Sweet yellow onion (I used half a large onion), chopped

About 3 oz of spinach with the stems removed (you can also use a package of frozen spinach, thawed)

Olive oil

Shredded Parmesan cheese, about a cup

Some fresh garlic (amount may vary upon preference, I used about 4 cloves), minced

 Grease a 13x9 baking pan

 Bring the stock/broth to a boil

 Mix in the dry quinoa

 Reduce to low & cook until all liquid absorbed

 Slice a small layer off the bottom of each squash so they will sit flat in the casserole dish

 Slice a thicker strip off the top of each to act as lids

 Spoon out the flesh of each squash. I didn't have room for three zucchini so I cut it down to two

Mix the scooped out flesh of the squash with your minced garlic & diced onion

Heat up some olive oil & cook these until the onions are starting to soften

 Add your spinach & cook 3-5 mins (if using fresh spinach, cook until just starts to wilt)

I waited until this step to preheat the oven, as you do have about half an hour of prep before here. It will get to temp in time.

 Remove from heat and mix in your quinoa & shredded Parmesan cheese

 Mix well (I used my Braun hand held immersion blender to create a nice mix and really mash up the squash well) You may add Sea salt & pepper here to taste, if you like.

Fill each squash & replace lids, drizzle with olive oil

 Cover with foil & bake at 350 for 30 mins, then remove foil & bake an additional 7-10 mins

These came out so delicious!! I did see another recipe that called for portabella mushrooms and I think if you incorporate those into this recipe, it would be even better! The recipe I followed also called for 1/2 lb of ground beef, browned & only use half of the flesh of the squash in the filling. Brown it while the quinoa is cooking and mix it in at the same time as you mix in the Parmesan & quinoa.

These would make a great side dish or just eat a couple as your full meal =)