Stuffed Pattypan Squash with Quinoa and Fresh Corn
Ingredients
The squash
-
6-8
pieces
pattypan squash
The filling
-
1
tbsp
olive oil
-
1
small
onion, diced
-
1
clove
garlic, minced
-
2
tsp
ground cumin
-
½
tsp
dried oregano
-
1
small
tomato, diced
-
2
ears
corn, kernels removed
-
½
cup
vegetable broth
-
1 ½
cups
cooked quinoa
-
1
chipotle pepper
canned, seeds removed and chopped
-
1-2
tsp
adobo sauce (from can)
-
salt and pepper
to taste
-
¾
cup
crumbled queso fresco, divided
-
¼
cup
coarsely chopped cilantro
Instructions
- Preheat the oven to 350°F and prepare a baking dish with cooking spray.
- Hollow out the pattypan squash, leaving a ¼-inch shell and reserving ½ cup of the chopped insides.
- In a skillet, heat olive oil and sauté onion and garlic until softened.
- Add cumin and oregano, cooking for another minute.
- Incorporate the reserved squash insides, tomato, and corn; sauté for 3 minutes.
- Stir in vegetable broth, quinoa, chipotle pepper, and adobo sauce, cooking until most liquid evaporates.
- Remove from heat and mix in ½ cup of queso fresco, seasoning with salt and pepper.
- Fill the pattypan squash with the mixture, add water to the baking dish, cover with foil, and bake for 20 minutes.
- Serve topped with cilantro and remaining queso fresco.
Nutrition Facts (estimated)
Servings
4 servings
Calories
396
Total fat
18g
Total carbohydrates
46g
Total protein
18g
Sodium
482mg
Cholesterol
31mg
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