CSA Post: Roasted Patty Pan squash with Quinoa Parmesan filling

We’ve received an abundance of patty pan squash in the past couple weeks of our CSA, most notably the week of Sept.17 in which we got a massive squash almost the size of my head. With its unique look and  size, this summer squash is not the typical selection on my dinner menu at home. So I really had to be creative here and think outside the vegetable crisper: What am I going to do with this thing from outer space? After browsing Google for recipes, I stumbled across a recipe from Alton Brown for Overstuffed Patty Pan squash and immediately became inspired. Think twice baked potatoes, but with squash.

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Sept.17 bounty: The tasty flying saucer is on the far right

Expect it didn’t go quite as planned when I forgot to only slice the squash in half and bake it whole before proceeding onto the actual stuffed part.  It was me being partially lazy and absentminded when I just decided to slice the whole darn thing, bake them and whip up a quinoa-tomato based filling  with nutritional yeast, Italian breadcrumbs, parmesan and mozzarella cheeses melted on top for a nice Italian twist.

At that moment, this dish became qualified for a blog post with my official stamp on it instead of copying Alton Brown.

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My happy accidents, roasted

Like they always used to say in art class in highschool, there are no mistakes, just happy accidents!

For the first step after slicing the squash, grab a cookie sheet and line it with aluminum foil. Preheat the oven to 375 degrees. Place the squash slices on the sheet, overlap them if you need to,  and with squash this size, you’ll definitely have to. Rub the squash with olive oil, salt and pepper. Bake for about 20-25 minutes.

While they’re in the oven, make the filling. Cook a cup of quinoa, add it to a bowl with a can of diced tomatoes, nutritional yeast, bread crumbs, and parmesan cheese. Mix evenly.

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Once the squash is done, take those out of the oven. Use an ice cream scoop, if you have one, to scoop and spoon a serving of filling on each slice of squash. Sprinkle each slice with shredded mozzarella and extra parmesan. If your squash is gigantic like mine, you’ll have to fill two pans and save some to use for another night. Any leftover filling is great to use in quesadillas or grilled wraps.

Return the squash to the oven and bake for another 10 minutes or until the cheese is melted on top.

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A quick word on nutritional yeast:  The “nooch” as us herbivores like to call them, are savoury yeast flakes with a nutty, cheesy flavour used to liven up dishes in place of, you guessed it, cheese. It’s not exclusively for vegans, the dairy-free folk.I often use it to enhance flavour in dishes or casseroles with grains or veggies but there are a plethora of different uses for it,  It’s also enhanced with B vitamins so it’s a true winner in the kitchen with health nuts. It brings dishes to life, I definitely recommend it.

Enjoy the funky squash! I know we did.

Ingredients

  1. 1 Patty pan squash
  2. Extra virgin olive oil, amount as needed for the squash
  3. 1 cup Quinoa
  4. 1 can Diced, stewed or plum tomatoes
  5. 1 cup shredded Mozzarella cheese
  6. 1 cup Shaved Parmesan cheese or shredded Parmigiano-Reggiano, NOT the grated sawdust variety
  7. 1-2 tbsp Nutritional yeast flakes
  8. 1/4 cup Italian bread crumbs
  9. Oregano,to taste
  10. Basil, to taste
  11.  Sea salt, amount as needed for the squash
  12. Black pepper, amount as needed for the squash

I saw this on my Google homepage this morning as I started writing this blog. Yes, I’m spending my birthday writing. I had enough fun over the weekend in Montreal since this is the first year after two consecutive years that there hasn’t been a wedding to go to on my birthday. How nice. We’re going out to eat tonight, I’m definitely not cooking.  Thanks, Google!

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Cakes shaped like the letters of Google linking to my Google + page , just what I wanted. 

 

 

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