Stuffed Squash 🫘
June 4, 2023
Stuffed Squash is a new experiment. Several weeks ago, I received the gift of a veggie box, including a big pattypan squash. I didn’t know what to do with it; and I finally decided to try stuffing it!
1 large (about 1-1/2 lbs) pattypan squash
1 cup Blackney Beanpot*
3 scallions, chopped
1-2 large cloves garlic, minced
2 Tbsp olive oil
1 Tbsp parsley flakes
salt and pepper to taste
.
Cut the top off of the squash. Bake both parts until tender (I nuked them in the microwave). When they’re cool enough to handle, scoop out the flesh** and chop it. Keep the shell of the lower part of the squash.
Heat the olive oil in a large skillet over medium heat. Saute the scallions until tender. Stir in the garlic; Blackney Beanpot; parsley; and salt and pepper. Stuff the mixture back into the squash shell. Reheat if desired.
Makes two servings.
Estimated per serving :
Calories: 370
Carbs: 32 grams
Protein: 8.5 grams
*Feel free to use something else: cooked grain; another kind of legume; ground meat or chicken; or salmon.
**Try toasting the seeds. Wash them to get the stringy stuff off (admittedly a tedious task); soak about 2 hours in a cup of water with desired seasonings (I used garlic salt); and toast in the oven. Experiment to get the right temperature and timing.
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