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!!