Description
A healthy and flavorful dish of stuffed patty pan squash filled with quinoa, herbs, and feta cheese.
Ingredients
Scale
- 4 medium patty pan squash
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 3 tablespoons olive oil
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Rinse the patty pan squash and slice off the tops to create a ‘lid.’ Scoop out the seeds and some flesh to create space for the filling. Lightly brush the outside and inside of each squash with olive oil and season with salt and pepper. Place them upright in a baking dish.
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a large bowl, combine the cooked quinoa, sautéed onion and garlic, chopped parsley, basil, thyme, and crumbled feta cheese. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.
- Generously fill each patty pan squash with the herbed quinoa mixture, pressing down gently to pack it in. Place the tops back on the squash.
- Drizzle the remaining tablespoon of olive oil over the stuffed squash. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil for the last 10 minutes to allow the tops to caramelize and brown slightly.
Notes
- For a gluten-free option, ensure you use certified gluten-free quinoa.
- If you’re vegan, skip the cheese or use a plant-based alternative.
- Feel free to add nuts or seeds for extra crunch, or incorporate other vegetables like zucchini or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: stuffed patty pan squash, quinoa, vegetarian recipe, healthy dish