2015-08-06 / From The Garden

Stuffed Pattypan Squash

6 large pattypan squash
1 tsp. olive oil
1/2 cup yellow onion, chopped
1 tsp. minced garlic
1/2 cup roasted red pepper,
1 cup raw spinach, chopped
1/2 tbsp. fresh oregano, finely
1 tbsp. fresh basil, finely
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup ricotta cheese
1/4 cup bread crumbs, divided.
Mozzarella and/or parmesan,
for topping

Preheat the oven to 4000

Trim the stems off squash, making a flat base. Set squash on the base.

Using a paring knife, scoop out the insides, making a thin shell with a deep hole.

Place squash on a parchment paper-lined cookie sheet and bake for 20 minutes.

Heat a skillet over medium high. Add the oil, onion and garlic. Sautée until the onion is translucent. Add bell pepper and spinach, stirring until spinach wilts. Then add spices and ricotta.

Add the filling to the squash cups, pressing down lightly to ensure each is completely full. Top each squash with bread crumbs, then sprinkle with cheese. Put the squash back in the pre-heated oven and bake for 10 minutes.

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