Stuffed Pattypan (Sunburst) Squash with Quinoa and Fresh Corn

ohmyveggies.com
serves 4
Ingredients

• cooking spray or oil mister
• 6-8 pattypan squash 6 if they're large, 8 if they're smaller
• 1 tbsp. olive oil
• 1 small onion diced
• 1 garlic clove minced
• 2 tsp. cumin
• ½ tsp. dried oregano
• 1 small tomato diced
• 2 ears of corn kernels removed
• ½ c. vegetable broth
• 1 ½ c. cooked quinoa which is about ½ c. uncooked
• 1 chipotle pepper the canned kind, seeds removed and chopped + 1-2 tsp. adobo sauce from can
• salt and pepper to taste
• ¾ c. crumbled queso fresco divided
• ¼ c. coarsely chopped cilantro

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Preparation

• Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with an oil mister or cooking spray.
• First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve ½ cup of chopped squash insides. Place the pattypan squash in the baking dish.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo sauce (1 teaspoon for a milder filling, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in ½ cup of queso fresco and salt and pepper to taste.
• Divide filling into pattypan squash. Pour ¼ cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with cilantro and remaining queso fresco before serving.