Stuffed Pattypan Squash with Quinoa and Fresh Corn

Name: Stuffed Pattypan Squash with Quinoa and Fresh Corn
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: cooking spray or oil mister; 6-8 pattypan squash; 1 tbsp. olive oil; 1 small onion; 1 garlic clove; 2 tsp. ground cumin; ½ tsp. dried oregano; 1 small tomato; 2 ears of corn; ½ c. vegetable broth; 1 ½ c. cooked quinoa; 1 chipotle pepper; salt and pepper to taste; ¾ c. Crumbled queso fresco; ¼ c. coarsely chopped cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 servings
Calories
396 kcal
Course
Main Course
Cuisine
American

Stuffed Pattypan Squash with Quinoa and Fresh Corn

Omar Parker

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Pattypan squash stuffed with a spicy, smoky quinoa and corn filling. If you can't find pattypan squash, use zucchini, 8-ball, or yellow squash instead.

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Ingredients

Servings

cooking spray or oil mister
6-8 pattypan squash 6 if they're large, 8 if they're smaller
1 tbsp. olive oil
1 small onion diced
1 garlic clove minced
2 tsp. ground cumin
½ tsp. dried oregano
1 small tomato diced
2 ears of corn kernels removed
½ c. vegetable broth
1 ½ c. cooked quinoa which is about ½ c. uncooked
1 chipotle pepper the canned kind, seeds removed and chopped + 1-2 tsp. adobo sauce from can
salt and pepper to taste
¾ c. Crumbled queso fresco divided
¼ c. coarsely chopped cilantro

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Instructions

Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with an oil mister or cooking spray.
First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve ½ cup of chopped squash insides. Place the pattypan squash in the baking dish.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo sauce (1 teaspoon for a milder filling, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in ½ cup of queso fresco and salt and pepper to taste.
Divide filling into pattypan squash. Pour ¼ cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with cilantro and remaining queso fresco before serving.

Nutrition Information

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Calories 396kcal (20%) Carbohydrates 46g (15%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 31mg (10%) Sodium 482mg (20%) Potassium 1040mg (30%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 2359IU (47%) Vitamin C 60mg (67%) Calcium 369mg (37%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	46g	15%
Protein	18g	36%
Fat	18g	28%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	31mg	10%
Sodium	482mg	20%
Potassium	1040mg	22%
Fiber	9g	36%
Sugar	14g	28%
Vitamin A	2359IU	47%
Vitamin C	60mg	67%
Calcium	369mg	37%
Iron	5mg	28%