Patty pan is a cute lil squash. Probably my favorite shape. I found a few recipes online for stuffing it, but none that suited my taste just right. I came up with this version that is basically cheese calzone filling inside a squash. That makes it healthy, right?
This recipe is just for one squash, but of course you can easily double, triple, quadruple, etc. It took about 10 minutes of actual prep work to make this -- super simple!
You need:
One medium patty pan squash (approx 6-8" diameter)
1/2 C ricotta cheese
1/4 C mozzarella cheese
2 garlic cloves, minced
herbs - oregano, basil, etc. - fresh is always best!
First you need to boil the patty pan until it's about 3/4 of the way done. This should take about 12-15 minutes. While that's going, pre-heat the oven to 350 and mix up the cheese, garlic and herbs. When the squash feels slightly tender when poked by a fork, yet still pretty firm, take it out, let it sit for a bit til it cools down. Then slice the top off -- top being the part where the stem was, the narrower end. Scoop out the insides, leaving at least half an inch of the lining. Be careful when you're scraping out the bottom - don't bust it! Fill 'er up with cheesy goodness, wrap in aluminum foil, and bake for 25-35 minutes, until the cheese is nice and melty. Eat that sucka up!
Another awesome way I like to eat patty pans is sliced thinly, about 1/4" thick, sauteed with garlic and olive oil, patted dry, then put on a sandwich or in a quesadilla. Yummmm.
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