Overstuffed Pattypan Squash
Overstuffed Pattypan Squash might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 242 calories, 6g of protein, and 18g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pecans, lima beans, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Watch how to make this recipe.
Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh.
Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes.
Transfer the squash to a serving platter and set aside.
Meanwhile, finely chop the reserved squash flesh.
Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes.
Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.