Veggie Stuffed Patty Pan Squash
Who says you can’t have stuffed squash in the summer? Not me! As much as I love fresh salads when it’s hot out, I also tend to miss some of my favorite winter recipes. This Veggie Stuffed Patty Pan Squash is a great twist on all those classic stuffed winter squash recipes, but is great in the summer because it uses tons of delicious summer veggies instead. The cold, creamy balsamic drizzle to finish it off gives a nice temperature contrast and is reminiscent of a nice fresh salad, but with warm, cooked veggies instead.
Your Next Meatless Monday
You could also add in some quinoa or chopped nuts and make a meatless meal out of it! Talk about a nutrient-packed, veggie-filled meal! But hurry! Patty pan squash is often only available for a limited amount of time depending on where you live, so go pick some of those babies up and get stuffing!
- 3-4 large patty pan squash
- 1 tablespoon olive oil
- 1 tablespoon raw honey
- For the Filling:
- 3 cups fresh kale, chopped
- 3 medium to large carrots, chopped
- 1 zucchini, chopped
- 1 leek, sliced then chopped
- 1 clove of garlic, minced
- 1 teaspoon coconut oil
- Penzey's Fox Point to taste (or a mix of your favorite herbs with onion and garlic)
- Salt to taste
- For the Creamy Balsamic Drizzle:
- 2 tablespoons unsweetened, plain almond milk yogurt (I use Kite Hill)
- 2 tablespoons aged balsamic vinegar (I buy mine from here)
- Preheat the oven to 425˚ (F).
- Cut the tops off the patty pan squash so that you have nice caps (they will be used for decoration to serve-see pictures for reference).
- Scoop the insides out of the patty pan squash and set them aside.
- Place the patty pan squash in a glass baking dish and fill the pan with water so that it covers about ¼ inch of the bottom of the squash. Bake them in the preheated oven for about 30 minutes or until they're tender and cooked through.
- Meanwhile, chop up the leftover squash that you scooped out of the patty pans and mix it in a bowl with the chopped leeks, kale, carrots, and zucchini.
- Heat the coconut oil in a large skillet over medium-high heat and add in your minced garlic.
- Once the garlic becomes fragrant, add in your veggies, sautéing them until they're tender.
- Drain the excess liquid from the veggies and add in the Fox Point/favorite herbs and sea salt to taste.
- Keep the veggies on low heat while you continue preparing the squash.
- Combine the olive oil, raw honey, and some more Fox Point/favorite herbs together in a bowl and whisk to combine.
- Once the squash has about 10 minutes left in the oven, remove it from the oven and brush the insides with the olive oil/honey mixture and then place it back in the oven to finish cooking.
- Once the squash is done, remove it from the oven and fill each squash with the veggie mixture.
- Crank the oven up to 450˚ (F) and place the squash back in the oven for another 5-10 minutes, or until the tops get a little browned and crispy (if you have some leftovers of the olive oil/honey mixture, you can drizzle that over the veggie filling).
- Meanwhile, whisk together the ingredients for the creamy balsamic dressing in small bowl.
- Once the tops are golden, remove the squashes from the oven and let them cool for a couple minutes.
- Drizzle the squashes with the creamy balsamic dressing and place the reserved squash caps over each squash for decoration. Serve warm.
Have you tried my Kolorful Kale Pasta Salad yet? It’s another great recipe for summer using more of those seasonal veggies!