Stuffed Flying Saucer or Patty Pan Squash
My husband's parents brought me these strange looking squash from their garden, and I was wondering what kind they are and how to use them.
James said they were "Flying Saucer Squash", so I looked it up on the web, and that is one name for them- they are more commonly referred to as "Patty Pan Squash". I found a recipe and decided to use it for supper.
The recipe comes from a vegan blog, but I just changed the vegan cheese topping to regular (Havarti) cheese and made it that way. I also tripled the recipe:
James said they were "Flying Saucer Squash", so I looked it up on the web, and that is one name for them- they are more commonly referred to as "Patty Pan Squash". I found a recipe and decided to use it for supper.
The recipe comes from a vegan blog, but I just changed the vegan cheese topping to regular (Havarti) cheese and made it that way. I also tripled the recipe:
"Fill with rice filling. (Recipe below).
-- 1 cup cooked brown rice
-- 1/2 cup drained black beans
-- 1/4 cup chopped, roasted green chiles
-- 1/4 cup chopped onion
-- 1/4 cup chopped tomato
-- 3 cloves garlic, pressed
-- 2 Tbsp. fresh minced cilantro
-- 2 Tbsp. your favorite salsa
-- 1/2 Tbsp oil
-- salt, pepper, cumin, garlic powder to taste
-- vegan "cheese" as garnish
I think these squash are so pretty!
Here is what they looked like when I scooped them out:
And here they are after being stuffed and baked. Delicious!
Saute chiles, onions and garlic in oil until onions are soft.
Add tomatoes, salsa, black beans and seasonings. Simmer until tomatoes
soften. Add rice and stir until heated thru.
Check seasonings and adjust if needed.
Season
inside of squashes with salt, pepper and red pepper as desired. Pack
filling into hollowed out squashes. Set squash in baking dish. Top with
vegan cheese if desired.
Bake for 45 min. at 375
degrees or until squash is soft - put broiler on for a moment if
"cheese' isn't melted. Sprinkle with red pepper and chives to garnish."
I think these squash are so pretty!
Here is what they looked like when I scooped them out:
And here they are after being stuffed and baked. Delicious!
Those look and sounds good!They were making me hungry looking at them!
Reply to this
At first glance they are strange looking--but once you had them scooped out and stuffed--they are gorgeous! I can just imagine how pretty they would look on brown crockery plates or the like--so neat!
I'll have to see if I can hunt some of these down!
Blessings!
Reply to this
I was recently given one of these and I didn't have a clue what to do with it. I am so glad you posted! I think I will have to try something like this soon.
Quick question: Do you eat the whole thing? Including the skin? Thanks!
Reply to this
Cara, we ate the inside of the squash but not the skin. There is a lot of squash inside around the sides before you get to the skin.
Reply to this
Thanks, I appreciate your reply!
Reply to this
Bethany,
I Googled "Patty Pan Squash recipe" and was directed to your blog. This looks so yummy. I'm going to make it for dinner tonight. Thanks! Great pictures.
Reply to this
I am growing these this year...love your pics! I found that if you toss the patty pan, sliced in wedges, with olive oil and herbs, and roast in 425 oven, they are yummy! the skin is tender, can even be eaten raw, btw.
Reply to this
"Calligraphy's biggest struggle is not with ink . . .It's that memory is action minus think!" - from the notebook of Brett Whiteley / http://airbrushactioncom/airbrush-getaway-workshops/vegas-february-20-24-2012
Reply to this