Ever seen these before? Allow me to introduce you to the lovely, delicate patty pan squash. I saw these at the farmers market when I was galavanting around town with my girlfriends. Yes, we get wild and crazy. They were just way too cute to pass up. Seriously, though. Cutest vegetable ever. They get a 10 on the scale of vegetable cuteness. So, then I was stuck trying to figure out what to do with these things. One of my lovely friends sent me a recipe for stuffed patty pan squash which is what inspired this recipe. I loved this blogger’s idea for stuffing the veggie, but I wanted to have my own take on it. Ah! But then I saw this recipe for stuffed peppers! I figured I’d blend the two ideas and make it a little more my own by adding a never-fail sweet soy glaze.
Stuffed Patty Pan Squash with a Sweet Soy Glaze
Scoop out the inside flesh, leaving a 1/2 inch rim around the top. Chop up the flesh, saute it until it’s cooked through and set it aside for the stuffing. Rub the inside and outside of the squash with olive oil to prevent it from drying out.
Preheat your oven to 350 and make your quinoa.
Prepare your carrots, edamame, seaweed, green onion and cilantro for the stuffing.
Stuff the patty pans with as much stuffing as you can. Dress them up a bit by popping their hats back on. Place them in a baking dish with just a bit of water at the bottom. Cook for 15-30 minutes depending on the thickness of your squash. The squash should be very tender when you poke them.
Aren’t they cute?!
…Oh but we’re not done! I realized that I made waaaaaay too much stuffing for the squash that I had… aaand I forgot to really plan anything else to go with the squash. Soooo, I sent Michael out to pick up some egg drop soup (cough*and eggrolls*cough) to add a little more yumminess to our meal.
Then Michael came up with a brilliant idea! Why not add the extra stuffing to the soup?! BRILLIANT! Honestly, I may have actually liked the doctored up soup part of the meal even more than the squash! But you can make your own decision on that one.
Stuffed Patty Pans with Sweet Soy Glaze
I am giving you the measurements that I used. However, remember this made WAY too much for the amount of squash that I had. If you do not plan to use an abundance of squash or have chosen not to add the extra to egg drop soup, just cut the measurements in half.
6 small patty pan squash
3/4 cup quinoa
1 1/2 cups water
1 cup frozen edamame, thawed
1 cup (about 12 grams) loosely packed seaweed, soaked in water for about 15 minutes
6 green onions, thinly sliced
2 carrots, peeled and grated
1/3 cup cilantro, roughly chopped
2 tbsp rice vinegar
1. Preheat oven to 350°F. Put quinoa and 1 1/2 cups water into a medium pot and bring to a boil. Reduce to medium-low. Cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest for 5 minutes and fluff with a fork.
2. Cut around the stem of the patty pans to create a lid. Scoop out the inside flesh, leaving a ½ inch rim around the top to hold the lid in place. Rub the inside and outside of the squash with a bit of olive oil to prevent them from drying out in the oven.
3. Roughly chop the flesh and saute it over medium heat until cooked through. Set aside.
4. Mix in the edamame, seaweed, onions, carrots, cilantro, sauteed squash and vinegar. Stuff squash with the mixture and arrange in a baking dish. Pour 1/4 cup water into dish and bake about 15-30 minutes until the squash is fork tender.
Sweet Soy Glaze
1/4 cup rice vinegar
1/4 cup water
1/2 cup brown sugar
2 tbsp low-sodium soy sauce
1/2 tsp fresh ginger, minced
1/4 tsp garlic powder
1 tbsp corn starch
2 tbsp water
1. In a small sauce pan, add vinegar, 1/4 cup water, brown sugar, soy sauce, ginger and garlic.
2. In a separate bowl mix cornstarch and 2 tbsp water.
3. Stir sauce over medium heat until sugar has dissolved. Continue to stir until sauce starts to come to a boil. Stir in cornstarch mixture, and leave sauce untouched, at a steady boil until it’s as thick as you’d like it (about 2 minutes).