Friday, August 26, 2016

PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN ENJOY DAN:

PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN by CHEF DAN:
serves 4

INGREDIENTS:
6 pattypan squash
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 teaspoons EACH cumin, and curry blend
1/2- teaspoon EACH dried oregano, basil, and thyme
1 tomato, diced
2 ears corn, kernels removed
1/2-cup vegetable broth
1-1/2-cups cooked quinoa
1/2-teaspoons sriracha
sea salt and freshly ground black pepper to taste
1/2-cup goat cheese
1/4-cup fresh cilantro

DIRECTIONS: (preheat oven to 350 f)
  1. Spray a 9 X 11 baking dish with Pam.
  2. Hollow out the pattypan squash by removing the stem end.
  3. Then scoop out most of the insides, leaving a 1/4-inch shell.
  4. Discard as many of the seeds as you can.
  5. Reserve 1/2-cup chopped squash insides.
  6. Heat oil in a skillet over medium-high heat and when sizzling.
  7. Add onion and saute for 3 minutes add garlic and saute 1 minute.
  8. Stir in cumin and next 4 ingredients and saute 1 more minute.
  9. Add reserved squash insides, tomato and saute for 3 minutes.
  10. Cook on medium-heat until most of the liquid has evaporated.
  11. Remove from heat and stir in 1/4-cup of the cheese.
  12. Divide filling into pattypan squash.
  13. Pour 1/4-cup of water into bottom of baking dish.
  14. Add squash, cover and bake for 20 minutes.
  15. Top with cilantro and remain g cheese


ENJOY DAN: SING SONGS, PLANT SEEDS & DANCE!!

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