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.
- 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
- 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!