Stuffed Stuff: Patty Pan Summer Squash

I like to stuff things. Bell peppers, mushrooms, potatoes? You bet! So you can imagine what I was thinking when Vore and I stumbled on these beauties at the Farmer’s Market:

Stuff em! And that’s just what we did.

Stuffed Patty Pan Squash

6 large pattypan squash

1 teaspoon olive oil

1/2 cup yellow onion, chopped

1 teaspoon minced garlic

1/2 cup roasted red pepper,  chopped

1 cup raw spinach, chopped

1/2 tablespoon fresh oregano, finely chopped

1 tablespoon fresh basil, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup ricotta cheese

1/4 cup bread crumbs, divided.

Mozzarella and/or parmesan, for topping

Preheat the oven to 400, then follow these steps:

1. Trim the stems off your squash, making a flat base. Flip the squash over, sitting them on the base you created.

2. Using a paring knife, flow the natural circle that rims the squash. Scoop out the insides, making a thinnish shell with a nice, deep hole. You want the ruffly thing around the exterior to stay in place, mostly because it’s stinking cute.

3. Place your squash on a parchment paper lined cookie sheet and bake for 20 minutes. Meanwhile…

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

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

Voila! Stuffed Squash! What’s your favorite veggie to stuff?

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