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stuffed patty pan squash ready to bake
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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
Keyword beef, gluten free, squash
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 342kcal
Author Amee

Ingredients

  • 6 Patty Pan Squash can also use large regular yellow squash
  • 2 tbsp extra virgin olive oil
  • ½ sweet onion chopped
  • 1-2 cloves garlic minced
  • ½ cup quinoa 
  • 1 cup beef broth low-sodium
  • 1 cup Parmesan cheese freshly shredded
  • 1 cup frozen spinach thawed, squeezed and drained of all liquid (or packed fresh spinach, stems removed)
  • 1 lb ground grass fed beef
  • salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.  Spray a 9×13 baking dish with a little non stick cooking spray.  
  • For the Squash:
  • 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 very bottom tip off the patty pan squashes so they will lay flat in the baking dish.
  • Now slice the tops off the squash 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 ½ of the amount for your filling. Save remaining squash for another recipe or enjoy it raw with a little sea salt.  NOTE: *If you do not want to use beef in this recipe then use all of the squash for the 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. Place tops back onto each squash and drizzle with a little olive oil. Now they are ready for the oven.
  • Cover pan with foil and bake for 30 minutes.  Remove foil and bake 7-10 minutes more.
  • Serve and enjoy!

Nutrition

Calories: 342kcal | Carbohydrates: 20g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 490mg | Potassium: 792mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3548IU | Vitamin C: 34mg | Calcium: 287mg | Iron: 4mg