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Wednesday, August 11, 2010

Recipe: Italian Stuffed Patty Pan Squash

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I included this delicious recipe for Italian Stuffed Patty Pan Squash in last week's edition of the Farm Fresh Newsletter.
I made a batch on Sunday and thought I'd share the recipe here with pictures.



Italian Stuffed Patty Pan Squash
Serves 4

  • 4 small to medium-sized Patty Pan Squash

  • 1/2 pound Italian Sausage or Ground Beef

  • 1 cup marinara sauce

  • 1/2 cup shredded mozarella cheese
To prepare the patty pan squash for stuffing, wash and then cut a circle around the stem, leaving a bit of the edge - as you would cut open the top of a pumpkin.  Use a small spoon to scoop out the seed cavity and dispose of the seeds.  The inside should now be hollow.  In a pan, brown the meat.  Then add the marinara and stir to combine.  Stuff the marinara sauce into the hollowed-out patty pan squash.  Top with shredded cheese.  Bake in a 350 degree oven for 30 minutes or until the squash is soft.  To eat, cut with a knife and fork, eating the squash along with the stuffing.  Enjoy!



 If you are a local, visit me at the Farmers Market every Saturday morning, where I'll have 3 heirloom varieties of organic Patty Pan Squash for sale!  :-)









3 comments:

  1. So glad I found you blog...
    love these recipes!

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  2. I had never heard of these before, so I was googling different types of squash to find out what it was I had bought from the farmers market. I am so excited to try this recipe in a few days! Thank you, it looks delicious!

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  3. Just joined my local CSA and got my first box today. Had NO idea what those cute little squash things were. Found this recipe, made it, love it! I used Morningstar Farms meatless grillers instead of the beef. My son and husband gobbled it up! Thanks!

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