Stuffed Patty pan squash

How can you say no to these eye candies? They look like little jewels. It’s impossible for me at least.

I got these gorgeous baby patty pan squash from our local vegetable shop. They are easy to cook, and they are great source of vitamins A, C and magnesium.

There are so many ways to enjoy this lovely summer vegetable. The easiest way probably is to slice the squash and grill or saute in a frying pan.

Today’s recipe is for stuffed patty pan squash.

INGREDIENTS:

patty pan squash – 10
bacon – 2 slices, finely diced
shallot – 2, finely chopped
garlic clove – 1, minced
button mushroom – 2, finely chopped
parsley leaves – 1 tablespoon, finely chopped
salt and pepper
olive oil – 2 tablespoons

INSTRUCTIONS:

Preheat the oven to 180°C.
Trim both ends of the squash. Scoop out the flesh to make a shell. Reserve the flesh.
Spray or brush some olive oil inside and outside of each squash. Set in a baking tray.
Sprinkle some salt. Bake in the oven for 15 minutes or until tender and cooked.
While cooking the squash in the oven. Finely chopped the bacon, shallot, squash flesh, mushroom, parsley leaves and mince the garlic.
Heat 1 tablespoons olive oil in a frying pan over medium heat.
Add the shallot to cook for few minutes until soft.
Add rest of the ingredients to cook for another few minutes until well cooked. Salt and pepper to taste.
Transfer the squash shell to a plate and scoop the cooked filling into each shell.
Serve and enjoy!