I had big plans with my garden. I was going to put up green beans, pickles, squash, tomatoes, carrots.
The squash has been the only plant to yield enough to can and now I’m sick of it.
I’ve also discovered if I really wanted to can green beans, I’d need an acre, not 6 plants.
Truth be told, I really do love squash, I’m just a little overwhelmed by it at the moment.
Which is why, when a friend gave me a delivery of their accidental Patty Pan Squash, I was delighted to see something other than my green Italian variety.
I decided to make a stuffed squash, and the little Patty Pans are, well, like a pan! Perfect for holding a little scoop of spinach and cheese.
*Note # 1 – I forgot the egg and it was fine. Don’t be like me.
*Note #2 – if you have extra, serve the filling by itself, delicious, as long as it’s without egg
*Note #3 – can you tell I’m easy? I’m a very “make it do” sort of girl.
Stuffed Patty Pan Squash
4-5 Patty Pan squash (although I'm sure any variety would do)
2 T butter
1 T olive oil
2 cloves minced garlic
1 tsp soy sauce
1 bunch of fresh spinach, washed and chopped
1 dash cayenne pepper
1 egg (this can be omitted if need be)
1/4 cup cheese (parmesan or swiss or gruyere or jack, whatever you got)
First, preheat your oven to 375 degrees.
Next, fill a pot with water, and boil your squash for 5 minutes to soften them.
Drain water and allow squash to cool (which I didn't - all was fine).
Then, slice a small piece off the bottom to help the squash stand on their own, which I didn't.
Cut about 1/2 off the top, and dig out the insides. Save innards for your compost pile.
Next, melt butter and oil and oil and butter in a skillet over medium high heat.
Add your garlic and saute until fragrant.
Add the spinach and soy sauce, and saute until your spinach is tender, 3-4 minutes.
Season with salt, pepper, and cayenne. Or no cayenne.
Stir in the egg and cheese, stir quickly since it will melt ~ and then stick to your pan!
Spoon the mixture into your squash, sprinkle a little squash on top.
Place in a baking dish, and bake for 30 minutes or until squash is tender, and the filling is set.