Patty Pan Stuffed Squash with Basil Orzo



With a relatively uncomplicated list of ingredients and instructions, this vegetarian main or accompaniment provides a filling and fresh take on late season squash. The natural whimsy of patty pan squash presents the delightful vessel for this recipe, though regular zucchini or yellow squash, halved and seeds removed, could function just as well.

Recipe from Fake Food Free.

-4 patty pan squash (small to medium)
-1 cup orzo, cooked and cooled
-2 tablespoons ricotta cheese
-2 tablespoons grated Parmesan cheese
-6 fresh basil leaves, chopped
-1/4 teaspoon salt
-1/8 teaspoon black pepper

Preheat the oven to 400 degrees.

Remove the stem of the squashes and carefully slice the bottoms if necessary to create a flat surface for roasting. Spray the entire squash with cooking spray and roast for about 30 minutes. Remove from oven and let cool for a few minutes.

Combine orzo, ricotta, Parmesan, chopped basil, salt and pepper in a bowl. Cut the top of each squash -- enough to get inside while leaving plenty of room for the stuffing. Coming in from the top of the squash, remove and discard the seeded portion using a melon baller or small knife.

Fill each squash to the top with filling and pack it in as much as possible, there may be leftover filling. Return the squashes to the oven to cook for another 5 minutes, then they are ready to serve.


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