Stuffed Patty Pan Squash

This is another great way to eat summer squash. The patty pans are wonderful to stuff because of their shape, but you could prepare yellow squash or zucchini this way. Like I said yesterday, this vegan blog has some great recipes! I adapted this one based on our taste and what we had on hand. You could use just about anything and season it any way you want. I think a Mediterranean flavor with cous cous would be really good.

Here's what I did:

1/4 green bell pepper chopped
1/4 red bell pepper chopped
1/4 large Vidalia onion chopped
4 patty pan squash
1 can cannellini beans, drained and rinsed
1 tsp cumin
1 tsp cayenne pepper
2 cloves garlic
fresh cilantro chopped
cheese to taste

In a large pot boil enough water to mostly cover squash. Place squash in boiling water and cook until just tender (about 10 minutes).
Remove and plunge into cold water.














When cool, slice off top and scoop out inside with a melon baller (I used a grapefruit spoon). Be sure to leave enough to stand up to stuffing.
Turn squash upside down to drain - I forgot to do this and the final product came out a little watery. Chop the scooped out squash.
















Saute the peppers, onion, squash, beans and garlic in olive oil until tender.
















Add cumin, cayenne, and cilantro. Cook over low heat for about five minutes.

















Spoon filling into squash and place in a baking dish. If you have extra filling, just spoon it into the baking dish by itself. The bean mixture gets a little bit crispy and is almost better than the what's in the squash!


















Bake for about 20 minutes or until browned. Top with cheese (I used an English cheddar which sounds weird with the spices, but it worked)and more cilantro.