I think I’ve mentioned before that Patty Pan Squash is my favorite. It’s just so pretty and tastes so good!
The farmer’s market has ended now in our corner of the world, but I was able to buy quite a few patty pan to make a couple more meals before I resign to not getting anymore until next summer.
|Cut the top off the patty pan
Grain Free Stuffed Patty Pan Squash
6 small patty pan squash
1 onion, chopped
1 pound ground beef
1 tablespoon dried basil
salt to taste
Grated Parmesan cheese
Cut the top off the patty pan, scoop out the seeds with a spoon, set the top of squash and seeds aside.
Place the squash in a baking dish with about 1/2″ water in the bottom of the dish. Bake at 400 degrees F, for 45 minutes.
|scoop out the seeds with a
Brown ground beef and onion.
|Chopping up squash is a great way to
get little ones involved in the cooking.
Depending on their age, they can use
a small paring knife (with your supervision)
or a child safe knife (similar to a pumpkin
Chop the seeds and top (throwing away the stem) and add them to the ground beef.
Add basil and salt to taste.
Remove squash from oven, fill with ground beef mixture. Top with grated Parmesan cheese and put back in the oven for about 15 minutes, or until cheese is melted.
|Place the squash in a baking dish
with about 1/2″ water
Top with grated Parmesan cheese
For more simple recipes check out my 5 Ingredient Recipe Index