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Vegetable Stuffed Baked Patty Pan Squash

FitForTwoTV's picture
Brock cooks with a new vegetable! He uses a local organic patty pan squash to create a delicious vegan recipe.
Ingredients
  Pattypan squash 1 Pound (2 patty pan squash)
  Red onion 1 Small, chopped finely (organic)
  Sea salt 1⁄2 Tablespoon (organic)
  Black pepper 1⁄2 Tablespoon (organic)
  Zucchini 1⁄2 Cup (8 tbs), grated (organic)
  Fresh lemon juice 2 Tablespoon (organic)
  Garlic 2 Clove (10 gm) (organic)
  Shiitake mushroom 100 Gram, stems removed , washed and chopped (organic)
  Canned black beans 15 Ounce, drained, rinsed (organic)
  Ginger powder 1 Teaspoon
  Olive oil 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Maple syrup 1 Teaspoon
  Nutritional yeast 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
2. Cut the top of the squash and scoop out the flesh from inside. Set the top aside.

MAKING
3. In a large bowl add in the onion, lemon juice, zucchini and black beans. Mix well.
4. Stir in the mushroom and garlic to the mixture.
5. Season with sea salt, pepper and ginger powder. Drizzle in olive oil, red wine vinegar and maple syrup. Toss the beans mixture.
6. Stuff the squash with the mixture and top with the nutritional yeast.
7. Place the squash in prepared pan and bake in oven for 45 minutes at 350 degrees F.

SERVING
8. Garnish Stuffed Squash with green onion and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
2
Are you looking for a delicate veggie recipe for your vegetarian friends - you can look into this recipe of patty pan squash. These are freshly available during the summer and when you stuff them with a vegetable and cheese combination and set to bake, they become real delicious. Give it a try, you are surely going to enjoy the exoticness.

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