Summer Garden Stuffed Pattypan Squash with Herbed Quinoa

Recipe Introduction: Summer Garden Stuffed Pattypan Squash with Herbed Quinoa

Ever find yourself staring at those quirky little pattypan squashes at the farmer's market? I do! Honestly, what are they? They look like tiny spaceships, don't they? But, trust me, these stuffed pattypan squash are about to become your new favourite summer squash recipes .

Quinoa Stuffed Squash: A Mediterranean Delight

This recipe is a twist on classic stuffed summer vegetables from the Mediterranean. Imagine those sunshine-filled flavours combined with British garden freshness.

It's an easy pattypan squash recipe , ready in under an hour. This recipe yields 4 delicious servings, perfect for a light supper.

Why You'll Love This Stuffed Pattypan Squash

One of the best things? This dish is packed with protein and fiber. The quinoa stuffed squash is vegetarian, and a fantastic source of vitamins.

It's perfect for a summer barbecue or a casual weeknight dinner. Honestly, the fresh herbs and feta just make it sing .

What really makes this recipe stand out is the combination of textures and flavors. The soft squash, the fluffy quinoa, and the salty feta are truly divine!

Summer Garden Stuffed Pattypan Squash with Herbed Quinoa Recipe Card

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Preparation time:30 Mins

Cooking time:25 Mins

Servings:4 servings

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:

• Cook quinoa according to package directions using vegetable broth. Fluff with a fork and set aside to cool slightly.
• 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.
• 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.
• 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.
• 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.
• 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.
• Garnish with extra fresh herbs, crumbled feta, and a drizzle of olive oil, if desired. Serve immediately.

Nutrition Facts

Calories:280

Fat:14g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:British

Ingredients & Equipment: Let's Get Started!

Right then, fancy a go at stuffed pattypan squash ? This summer squash recipe is proper tasty. It's like sunshine on a plate, honest. Let's gather what we need.

Main Ingredients: The Heart of the Matter

Here's what you'll need to create this beautiful quinoa stuffed squash :

• 4 medium pattypan squash (about 3-4 inches diameter, 600-700g)
• 2 tablespoons olive oil (30 ml)
• 1 cup quinoa, rinsed well (180 g)
• 2 cups vegetable broth (480 ml)
• 1 small onion, finely chopped (Approx 100g)
• 2 cloves garlic, minced (Approx 6g)
• 1 red bell pepper, finely diced (Approx 120g)
• 1 zucchini, finely diced (Approx 150g)
• 1/2 cup crumbled feta cheese (115g)
• 1/4 cup chopped fresh parsley (30g)
• 2 tablespoons chopped fresh mint (15g)
• 1 tablespoon lemon juice (15 ml)
• 1/4 teaspoon red pepper flakes (optional) (0.5g)
• Salt and freshly ground black pepper to taste

For the pattypan squash , find ones that are firm. They should feel heavy for their size. This will ensure you can achieve perfect baked pattypan squash .

Avoid any with soft spots.

Seasoning Notes: Spice It Up!

A good pinch of salt and pepper is crucial. Don't be shy!. The fresh herbs (parsley and mint) give it that summery feel.

The feta adds a lovely tang. Feel free to experiment with some chilli flakes for a kick. This is how you get to a proper Mediterranean stuffed squash .

If you want to create other stuffed summer vegetables , have a look at our other recipes!

• Essential combo: Salt, pepper, herbs.
• Flavour boost: Lemon juice brightens everything.
• Quick swap: Dried herbs if fresh ones aren't available.

Equipment Needed: Keep It Simple

You really don't need fancy kit for this easy stuffed squash recipe . Here is what I recommend:

• Baking sheet
• Small saucepan
• Large skillet
• Sharp knife
• Melon baller or small spoon
• Mixing bowl

A spoon works fine if you haven't got a melon baller. A decent frying pan is a must, mind. This recipe is a great way to use up all those amazing summer squash recipes that are out there.

What are you waiting for? Get cooking! It's honestly a very simple vegetarian stuffed squash recipe. Why not give it a go?

Summer Garden Stuffed Pattypan Squash with Herbed Quinoa

Alright, let's get cooking with this stuffed pattypan squash recipe! These little guys are like the flying saucers of the veg world, aren't they? I'm telling you, this is a fab way to use those summer goodies.

It's proper tasty and looks the business on the table. Plus, this quinoa stuffed squash is healthy as anything. You know, I've even seen some fancy restaurants serve stuffed summer vegetables that aren't half as good as this!

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place! (That's fancy talk for "get your stuff together"). We're talking about 30 minutes of chopping the veg and getting your quinoa cooked.

You'll need 4 medium pattypan squash , an onion, garlic, red bell pepper, zucchini, feta, parsley, mint, and lemon. Time-saving tip? Chop the veg while the quinoa's cooking.

Honestly, the biggest safety reminder here is knife skills. Keep your fingers out of the way when you're chopping!

Step-by-Step: Making the Magic Happen

Here's how to make these vegetarian stuffed squash :

1. Cook 1 cup of rinsed quinoa in 2 cups of vegetable broth until fluffy. Set aside.
2. Preheat your oven to 375° F ( 190° C/Gas Mark 5) . Cut the tops off the squash and scoop out the insides, leaving a 1/2-inch shell. Reserve the squash flesh!
3. Sauté 1 chopped onion, 2 minced garlic cloves, 1 diced red bell pepper, and 1 diced zucchini in 2 tablespoons of olive oil until softened. Chop the reserved squash flesh and add it to the pan.
4. In a bowl, combine the cooked quinoa, sautéed veg, 1/2 cup of crumbled feta, 1/4 cup of chopped parsley, 2 tablespoons of chopped mint, 1 tablespoon of lemon juice, and a pinch of red pepper flakes if you like a little kick. Season with salt and pepper.
5. Drizzle the inside of each squash with olive oil and season. Spoon the quinoa mix into each squash.
6. Bake for 20- 25 minutes , or until the squash is tender. You'll know they're done when you can pierce them easily with a fork.

Pro Tips: Level Up Your Squash Game

Want to make these baked pattypan squash even better?

• Don't overcook the quinoa! Mushy quinoa = sad filling.
• If your squash are massive, give them a quick par-boil before stuffing.
• This easy stuffed squash recipe can easily be made ahead. Just prep the filling and stuff the squash right before baking.

This Mediterranean stuffed squash recipe is a winner because it's packed with flavour and it's pretty healthy too! So get your aprons on and give it a go.

You won't regret it! And remember, this works for other summer squash recipes too – courgettes (zucchinis) work a treat! You could even try stuffed yellow squash recipes .

Recipe Notes: Nailing Your Stuffed Pattypan Squash

Right then, before you dive headfirst into making this cracking stuffed pattypan squash recipe, let's have a quick chinwag about a few things to bear in mind.

I mean, honestly, it's not rocket science, but a few pointers can make all the difference, you know? I've had my fair share of kitchen fails (don't even ask about the time I tried to make a croquembouche!), so trust me on this.

Serving Suggestions: Show Off Your Stuffed Summer Vegetables!

Presentation is key, innit? For plating, think rustic charm. Pile the quinoa stuffed squash high on a platter. Garnish with extra herbs like parsley or basil, maybe a cheeky drizzle of olive oil.

It just makes it look proper fancy, even if it's dead easy to make. Complementary wise, a light green salad with a zingy lemon vinaigrette works wonders.

Or, if you're feeling a bit posh, a glass of chilled white wine – Sauvignon Blanc is always a winner.

Storage Tips: Keeping Your Summer Squash Recipes Fresh

If you've got leftovers (unlikely, but hey!), pop them in an airtight container. They'll happily sit in the fridge for up to 3 days .

Freezing? I wouldn't recommend it. The squash can get a bit mushy. Reheating is a doddle – either microwave for a couple of minutes or warm them gently in the oven at 350° F ( 175° C) until heated through.

Variations: Making It Your Own Stuffed Yellow Squash Recipe

Fancy a bit of a twist? For a dietary adaptation, to make vegetarian stuffed squash simply sub in some plant-based feta, or nutritional yeast.

It adds a lovely cheesy flavour. You could even go full-on Mediterranean and add sun-dried tomatoes and olives for a Mediterranean stuffed squash.

Seasonal ingredient wise, swap zucchini for different summer squash recipes , like yellow squash, adjusting cooking times slightly.

Nutrition Basics: Goodness in Every Bite of Baked Pattypan Squash

Okay, let's be real, I'm no nutritionist, but here's the gist. This easy stuffed squash recipe is packed with goodness.

Expect around 280 calories per serving, with a decent hit of protein and fiber. Quinoa's a great source of protein and the vegetables are full of vitamins.

You're basically eating sunshine!

So there you have it. A few extra thoughts on my stuffed pattypan squash that would come in handy! Just remember, cooking is supposed to be fun.

Don't stress too much, and enjoy the process! You'll be chowing down on some baked pattypan squash in no time!