Spray a 9 X 11 baking dish with Pam.
Hollow out the pattypan squash by removing the stem end.
Then scoop out most of the insides, leaving a 1/4-inch shell.
Discard as many of the seeds as you can.
Reserve 1/2-cup chopped squash insides.
Heat oil in a skillet over medium-high heat and when sizzling.
Add onion and saute for 3 minutes add garlic and saute 1 minute.
Stir in cumin and next 4 ingredients and saute 1 more minute.
Add reserved squash insides, tomato and saute for 3 minutes.
Cook on medium-heat until most of the liquid has evaporated.
Remove from heat and stir in 1/4-cup of the cheese.
Divide filling into pattypan squash.
Pour 1/4-cup of water into bottom of baking dish.
Add squash, cover and bake for 20 minutes.
Top with cilantro and remain g cheese
Friday, August 26, 2016
PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN ENJOY DAN:
PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN by CHEF DAN:
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
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)
ENJOY DAN: SING SONGS, PLANT SEEDS & DANCE!!