Stuffed Patty Pan
Ingredients
4 pattypan squash
Mushroom Wild Rice or Vegetable Hash (see recipe for Mushroom Wild Rice)
Olive Oil
Salt & Pepper
Instructions
Preheat oven to 375 degrees.
Wash pattypan squash and cut 1/4 inch under the stem and remove top.
Scoop out seeds and pulp and set aside (save for a veggie hash or mix with rice before stuffing squash).
Leave 3/4 inch wall of squash for baking.
Oil the inside of the squash and sprinkle with salt and pepper.
Bake, top side down, for 15 minutes.
Remove from oven and flip up for filling. Fill with preferred goodies (veggie hash, rice, or quinoa) until
just bursting out of squash.
Bake, stuffed side up, for another 8 minutes or until squash is tender.