Patty Pan Squash is also known as the Scallop Squash
This fun shape of squash once stuffed with meats and veggies is a meal in a bowl.
Baked Patty Pan with Fresh Spinach
and Sausage Stuffing
by The Gourmet Farm Girl
2 medium size Patty Pan Squash
2 cups fresh spinach leaves (packed)
3-4 tablespoons of The Gourmet Farm Girl Italian Herb EVOO
2 cups fresh spinach leaves (packed)
3-4 tablespoons of The Gourmet Farm Girl Italian Herb EVOO
1 lb ground pork
1 Tablespoon of The Gourmet Farm Girl House Seasoning
1 small onion (chopped)
1/2 cup chopped fresh parsley (Italian Flat Leaf)
1 large tomato (chopped)
1 cup Panko bread crumbs
1 cup shredded Gruyere Cheese (divided)
Preheat oven to 375 degrees
Wash the squash and cut out the tops removing the seeds; with a spoon or melon baller scoop out some of the squash to create a bowl. Reserve these pieces; chop and set aside
Place the squash bowls upside down in a large baking dish with ½ cup of water and bake
in the oven for 15-20 minutes till the squash is heated through and begins to soften.
While the squash is in the oven:
Wash spinach leaves; measure out 2 cups (be sure to pack the cup with leaves
they will wilt down) place in a large size mixing bowl and set aside
In a medium size skillet heat the olive oil over medium heat; add the pork, seasoning, onion
and parsley; stir and cook till well blended and sausage is no longer pink; add the squash pieces and tomato; cook for an additional 5-7 minutes.
Remove from heat and pour the sausage mixture over the spinach leaves; add the bread crumbs and half of the cheese; mix well
Remove squash from the oven and turn right side up in the same baking dish; spoon the stuffing mixture into each squash; return to oven for 15-20 minutes; remove and add the extra cheese and bake for an additional 3-5 minutes till cheese is melted and slightly brown.
Serves 2-4