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
1. Preheat oven 350. Spray 11×9” baking dish with PAM.
2. 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.
3. In a large skillet, heat oil. Add onion and garlic and cook until soft.
4. Stir in cumin and oregano and cook another minute.
5. Add reserved squash, tomato and corn and cook for 2-3 minutes.
6. Stir in broth, quinoa, chipotle pepper and adobo sauce (if you want spicier, add more sauce).
7. Cook over medium heat until most of the liquid has evaporated. Remove from heat and stir in ½ of the cheese. Season.
8. Divide filling into squash.
9. Pour ¼ c. of water into bottom of baking dish, the cover with foil.
10. Bake 20 minutes or until squash is tender.
11. 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.