Grass-Fed Beef-Stuffed Pattypan Squash

Delicate patty pan squash stuffed with grass fed ground beef, quinoa, spinach and cheese - a delicious and healthy dinner!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 342kcal

Author Amee

6 Patty Pan Squash can also use large regular yellow squash
2 tbsp extra virgin olive oil
1/2 sweet onion chopped
1-2 cloves garlic minced
1/2 cup quinoa
1 cup beef broth low-sodium
1 cup Parmesan cheese freshly shredded
8 oz frozen spinach thawed, squeezed and drained of all liquid (or a packed cup of fresh spinach, stems removed)
1 lb ground grass fed beef
salt and pepper to taste

Preheat oven to 350 degrees. Spray a 9×13 baking dish with a little non stick cooking spray.

Bring the beef broth to a boil in a sauce pan over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool. Now you are ready to prepare your squash for filling.
Slice the tip off the patty pan squashes so they will lay flat in the baking dish.
Now slice off the other end (if slicing the tops- save the cap) and carefully scoop out most of the inner flesh, being careful not to break through the sides and bottom.
Dice the scooped squash into small pieces and use 1/2 of the amount for your filling.
Heat olive oil in a large saute pan over medium heat. Cook onion, garlic and squash in the olive oil for about 3-4 minutes until onions begin to soften. Add ground beef and cook until no longer pink. Stir in spinach (if using fresh spinach, cook until just wilted).
Remove pan from heat and stir in cooked quinoa and cheese; season with salt and pepper.
Fill squash, full to the top, with stuffing mixture and place them into the greased baking dish. Place tops back onto each squash (if using) and drizzle with olive oil. Now they are ready for the oven.
Cover pan with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes more.
Serve and enjoy!

- For a vegetarian version, skip the beef and use all of the chopped squash for the filling along with the other ingredients.
- You can cut either end of the squash to stuff. If your patty pans have pretty stems, then I usually save the cap and stuff from the top. If the tops are more flat, then I flip them and cut from the bottom.
- If you are not a quinoa fan, you can swap the quinoa with freshly cooked rice and omit the beef broth.
- Go for Patty Pan squash that are around 4" in diameter for best texture and flavor.