Last night, I was determined to turn my Patty Pan Squash into something amazing. I was craving a good, healthy dinner and that is just what I got!
A few weeks ago I saw a recipe for stuffed patty pan squash on Oh She Glows, so I thought I would give it a shot. I basically followed Angela’s recipe, but made some modifications for what I had on hand.
Stuffed Patty Pan Squash
adapted from Oh She Glows (original recipe here)
- 4 Patty Pan Squash
- 1 large zucchini
- 2 small carrots
- 1 spring onion, bulb and stalk
- 2 cups cooked brown rice
- 2 cups cooked black beluga lentils
- 2 garlic cloves, chopped
- 1 small jar tomato paste
- 2 tbsp unsalted butter of choice
- sea salt & pepper to taste
- 1 tbsp Italian seasoning
- sprinkle parmesan cheese, optional
Cut the tops off of your squash and the zucchini in half and scoop out the insides.
I sliced my zucchini into smaller pieces so that they would be easier to eat.
Add the squash and zucchini meat, onion bulb and stalk, carrots and garlic to your food processor and blend until smooth.
Let that mixture sit until you have your rice ready.
Add your cooked brown rice and lentils to a pot with the butter and tomato paste. Warm over medium-low heat until the butter is melted and everything is mixed in.
Then, add the veggie mixture to the rice mixture and mix well. Add italian seasoning (or seasoning of your choice), salt and pepper to taste. I added about 1 tsp of salt and pepper.
Stuff the squash and zucchini. I like them to be overflowing!
Then bake at 375 degrees for 25 minutes or until the squash is tender. 23 minutes was perfect for this amount!
Let cool for a few minutes before serving and sprinkle with parmesan cheese.
We loved these! They were perfect and the tomato in the rice was awesome.
Glad I have leftovers for lunch today!