Pattypan Squash Stuffed with Chicken Sausage

25 Aug

Pattypan squash are in season now and may be found at your local farmers market. They are so lovely! The small ones are perfect for a simple saute and the larger sized variety are perfect for stuffing to showcase their beauty.

Time: 30 minutes           Serves: 4

Ingredients


  • 4 large pattypan squash
  • 1 tbsp olive oil
  • 4 oz. chicken specialty sausage (about 2), diced
  • 1 small-medium vidalia onion, diced
  • 2 garlic cloves, minced
  • 6 oz. baby spinach
  • handful parsley, roughly chopped
  • sea salt & black pepper to taste, freshly ground
  • splash lemon juice
  • 1/4 cup parmesan cheese, grated + more for sprinkling

How to make it


  • Preheat oven to 350F. Prepare baking dish or sheet with cooking spray.
  • Bring 2 quarts of salted water to boil. Add squash and cook for 7 minutes. Remove from water and allow to cool completely. Once cool, carve tops and scoop out middle to create a vessel. Discard hard seeds and dice usable flesh. Be sure to leave the walls at least an inch thick to retain shape. If needed, cut bottom slightly to level.
  • Heat oil in skillet over medium heat. Add onions and cook for 5 minutes. Add sausage and cook for 5-7 minutes, stirring, until beginning to brown. Season with salt, pepper, and lemon juice. Add spinach and parsley and toss so it begins to wilt. Remove from heat and stir in Parmesan cheese. Spoon mixture into squash and sprinkle tops with more cheese. Bake for 10-15 minutes until heated through and beginning to brown slightly on tops.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: