Stuffed Patty Pan Squash

While patty pan squash is great sautéed or steamed, I was feeling ambitious tonight and wanted to make something a little more substantial. Here is a recipe for patty pan squash stuffed with a rice and kale mixture for a tasty, side or main dish.

Ingredients:

4  small to medium patty pan squash

1 tablespoon olive oil

2 shallots, finely chopped

1 clove garlic

2 cups cooked brown rice

1/4 teaspoon salt

dash black pepper

1/2 cup shredded vegan almond cheese plus more for sprinkling

1 cup chopped fresh kale

Preparation:

Boil squash until just fork tender, about 20 minutes, depending on size.

Heat oven to 350°. Line a 9x13-inch baking pan with foil and spray with nonstick cooking spray.

Heat olive oil in a medium frying pan. Add shallots and garlic and cook, stirring, for 1 minute.  Add rice, 1/4 teaspoon salt, and pepper.  Stir in the 1/2 cup cheese and kale until kale is wilted.

Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Add squash tops and insides to rice mix. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle lightly with salt and pepper and sprinkle a little more cheese over the squash.

Bake at 350° for 15 to 20 minutes, until hot.

 ** I accompanied this dish with steamed carrots and dill mashed potatoes.