Ingredients:

  • 4 medium pattypan squash (about 3-4 inches in diameter)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 zucchini, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Extra fresh herbs, crumbled feta, a drizzle of olive oil (for garnish)

Instructions:

  1. Cook quinoa according to package directions using vegetable broth. Fluff with a fork and set aside to cool slightly.
  2. Preheat oven to 375°F (190°C/Gas Mark 5). Wash and dry the pattypan squash. Cut a lid off the top of each squash, about 1 inch down. Scoop out the seeds and some of the flesh, leaving about a 1/2-inch thick shell. Reserve the scooped-out flesh.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, red bell pepper, and zucchini and sauté until tender. Chop the reserved pattypan flesh and add to the skillet. Cook until softened.
  4. In a large bowl, combine cooked quinoa, sautéed vegetables, feta cheese, parsley, mint, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Drizzle the inside of each pattypan squash with a little olive oil and season with salt and pepper. Spoon the quinoa filling into each squash, packing it in gently.
  6. Place the stuffed squash on a baking sheet and bake for 20-25 minutes, or until the squash is tender and the filling is heated through.
  7. Garnish with extra fresh herbs, crumbled feta, and a drizzle of olive oil, if desired. Serve immediately.