Stuffed Beef With Cumin Patty Pan Squash Recipes

A recipe for stuffed pattypan squash stuffed with grass-fed ground beef, quinoa, spinach, and cheese. This recipe is fun to serve and delicious to eat and makes a healthy summertime meal.

I am featuring another stuffed squash recipe this week with these cute pattypan squash from our local farmer'southward market. Haydengrove Farms has the almost gorgeous produce and I love supporting our local farmers.

The stuffed pattypan squash contains a blend of grass-fed beef, quinoa, spinach, garlic, onion, and Parmesan cheese. The flavors are so wonderful together. This has as well been a really successful attempt at getting my kids to honey quinoa.

Cooking the quinoa in beef broth gives it a lot of swell season earlier adding to the dish. The recipe makes plenty filling for half dozen-eight squash (depending on the size) but I simply had 4, so I baked the extra filling in small ramekins to consume later on. This is a one-dish repast that the whole family will enjoy. Who wouldn't love eating out of their own little squash bowl?!

How To Make Stuffed Pattypan Squash

Directions:
Preheat oven to 350 degrees. Spray a 9x13 baking dish with a little cooking spray. Bring the beef broth to a boil over loftier heat. Add quinoa, reduce heat to low, and simmer for 12-fifteen minutes until all liquid is absorbed. Gear up aside and allow to absurd. Now you lot are gear up to prepare your squash for filling.

Slice the very bottom tip off the pattypan so information technology will lay flat in the baking dish. Like this.

Now slice the tops off the squash and carefully scoop out most of the inner flesh, existence careful not to break through the sides and bottom. Dice the scooped squash into small pieces and use ½ of the amount for your filling. Save remaining squash for some other recipe or relish information technology raw with a footling body of water salt.

 *If you do non desire to use the beef in this recipe so utilise all of the squash for the filling. Heat olive oil in a large saute pan over medium estrus. Cook onion, garlic, and squash in the olive oil for nearly 3-4 minutes until onions brainstorm to soften. Add together ground beef and melt until no longer pink. Stir in spinach (if using fresh cook until just wilted). Remove from heat and stir in cooked quinoa, cheese and season with common salt and pepper.

Fill squash, full to the top, with stuffing mixture. Place tops back onto the squash and drizzle with a fiddling olive oil. Now they are ready for the oven...

Cover pan with foil and broil for 30 minutes. Remove foil and bake seven-x minutes more. Savor!

• ▢ 6 Patty Pan Squash tin can also use large regular yellow squash
• ▢ 2 tablespoon extra virgin olive oil
• ▢ ½ sugariness onion chopped
• ▢ 1-2 cloves garlic minced
• ▢ ½ loving cup quinoa
• ▢ 1 cup beef broth depression-sodium
• ▢ 1 loving cup Parmesan cheese freshly shredded
• ▢ 1 loving cup frozen spinach thawed, squeezed and drained of all liquid (or packed fresh spinach, stems removed)
• ▢ 1 lb ground grass fed beefiness
• ▢ salt and pepper to gustatory modality

• Preheat oven to 350 degrees.  Spray a nine×thirteen baking dish with a niggling non stick cooking spray.

• For the Squash:

• Bring the beefiness goop to a boil in a sauce pan over high heat. Add quinoa, reduce estrus to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool.  Now yous are gear up to fix your squash for filling.

• Slice the very lesser tip off the patty pan squashes and so they will lay flat in the blistering dish.

• At present slice the tops off the squash and carefully scoop out most of the inner flesh, being conscientious not to break through the sides and lesser.

• Dice the scooped squash into modest pieces and use ½ of the amount for your filling. Save remaining squash for another recipe or bask it raw with a little sea salt.Notation:*If you do not want to use beefiness in this recipe then use all of the squash for the filling.

• Heat olive oil in a large saute pan over medium heat. Melt onion, garlic and squash in the olive oil for nearly iii-4 minutes until onions begin to soften.  Add basis beef and cook until no longer pink. Stir in spinach (if using fresh spinach, cook until only wilted).

• Remove pan from heat and stir in cooked quinoa and cheese; season with salt and pepper.

• Fill squash, full to the top, with stuffing mixture. Place tops back onto each squash and drizzle with a piffling olive oil. Now they are set for the oven.

• Embrace pan with foil and bake for 30 minutes.  Remove foil and broil 7-x minutes more.

• Serve and enjoy!

Calories: 342 kcal | Carbohydrates: 20 thousand | Protein: 27 g | Fat: 18 m | Saturated Fat: 7 yard | Cholesterol: 60 mg | Sodium: 490 mg | Potassium: 792 mg | Cobweb: 4 g | Sugar: 6 g | Vitamin A: 3548 IU | Vitamin C: 34 mg | Calcium: 287 mg | Iron: 4 mg

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Howdy, I'yard Amee and I'm completely obsessed with all things fettle, recipe makeovers, and creating tasty, fourth dimension-saving, recipes. Built-in and raised in South Carolina, I accept a deep love for southern food culture. I am a Certified Personal Trainer, Diet Autobus, Cancer Practice Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there'due south nothing amend than family time around the table!

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