UNBELIEVABLE CHOCOLATE STOUT CAKES1 ½ c. Stout beer½ c. heavy cream½ c. plus 2 T.…
PATTYPAN SQUASH STUFFED WITH QUINOA AND FRESH CORN
6-8 pattypan squash (6 if large, 8 if small)
1 T. olive oil
1 medium Vidalia onion, diced
1 T. minced garlic
1 T. dried cumin
1 t. dried oregano
1 medium ripe tomato, diced
3 ears of fresh corn, kernels cut from cobs
½ c. vegetable or chicken broth
1 ½ c. cooked quinoa (this is about ½ c. uncooked)
1 chipotle pepper (canned type), seeds removed and chopped and 1 T. of the adobo sauce in the can (use more peppers if you like)
¾ c. to 1 c. queso fresco (Mexican cheese), divided
¼ c. chopped cilantro or parsley
- Preheat oven 350. Spray 11×9” baking dish with PAM.
- First, hollow out your pattypan squash. Slice off stem end, then scoop out most of the insides. You want about ¼” of shell remaining. Discard as many seeds as you can, but reserve ½ c. of chopped squash insides. Place the squash in baking dish.
- In a large skillet, heat oil. Add onion and garlic and cook until soft.
- Stir in cumin and oregano and cook another minute.
- Add reserved squash, tomato and corn and cook for 2-3 minutes.
- Stir in broth, quinoa, chipotle pepper and adobo sauce (if you want spicier, add more sauce).
- Cook over medium heat until most of the liquid has evaporated. Remove from heat and stir in ½ of the cheese. Season.
- Divide filling into squash.
- Pour ¼ c. of water into bottom of baking dish, the cover with foil.
- Bake 20 minutes or until squash is tender.
- Top with cilantro and remaining cheese.
*If you can’t find the pattypan squash, use zucchini or yellow squash. You can also use different rice instead of quinoa or even couscous.