Monday, August 22, 2011

Stuffed Patty Pan Squash

• 12 to 15 patty pan squash
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1 clove garlic
• 2 cups chicken broth
• 3/4 cup long grain white rice
• 1/4 teaspoon salt
• dash black pepper
• 1/2 cup shredded Parmesan cheese plus more for sprinkling
• 1 cup chopped fresh spinach, about 3 ounces
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 saucepan or saute pan. Add green onions and garlic and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil. Add rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until spinach 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. 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 Parmesan cheese over the squash. Bake at 350° for 15 to 20 minutes, until hot.
Serves 6.

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