Stuffed Patty Pan Squash

Wow, it has been 4 months since I last posted... Sorry friends! Life has been crazy lately. In the months since I last wrote, I finished my last semester of coursework for my doctoral degree, moved, and started a full time internship! Recently in our produce co-op we received patty pan squash. I had no idea what to do with these cuties so one night I created this recipe to use them up. If you like these, check out my Stuffed Acorn Squash and Paleo Stuffed Zucchini. 

• 6-8 patty pan squash
• 1 lb breakfast sausage
• 1 onion, peeled and quartered
• 2 large carrots, peeled and cut into chunks
• 2 cups spinach, washed
• 1 cup cooked rice

Wash and dry the squash. Trim away any blemishes and any woody areas at the stem end. Poke holes in each one with a fork or knife and place them in the bottom of a small casserole dish. Bake the squash in a 350 F oven for 15 to 20 minutes, or until you can pierce them easily with a fork.

In the meantime, prepare the stuffing. Using a food processor, combine the onion, carrot, and spinach. Pulse until finely diced. 

In a large saute pan, brown the meat. Stir in the vegetables. Cook until vegetables are softened, about 5 minutes, then add the rice. Season with salt and pepper to taste. Remove from heat and let cool slightly. 

When the squash is cooked, cut in half and remove seeds. 

Fill softened squash with mixture and return to the oven for about 30 minutes or until mixture is brown and cooked through. 

Serve immediately!

Paleo Stuffed Zucchini

Well, obviously, I've already dropped the ball on meal plans. Womp Womp. Hopefully this tasty dish will ease some of your disappointment and keep you coming back for more. My husband asked for seconds of this before he'd even finished his first helping!

Zucchini Prep:
4 large (fat) zucchini
olive oil
salt and pepper

Stuffing:
1 lb ground sausage (beef, turkey, etc. will work too but you'll need more seasoning for flavor)
1/2 onion
1 small carrot or 4 baby carrots
2 cups spinach or other leafy green
3 cloves garlic
1 egg

Preheat oven to 400. Cut zucchini in half lengthwise, brush with olive oil, sprinkle with salt and pepper, and roast for 15 minutes. 

Meanwhile, brown sausage in large skillet over medium heat. As sausage browns, pulse veggies in a food processor then add to sausage mix. Saute sausage and veggie mix until veggies are softened and onions are cooked through. 

When sausage mix is finished, place in a large bowl to cool. Remove zucchini from the oven and reduce heat to 350. With a spoon, scoop seeds out of each zucchini half and put zucchini innards in the sausage mix. Add the egg and mix well. 

Fill zucchini with sausage mix and bake for an additional 15 minutes, or until heated through. 

Makes 4 servings.