Monday, August 30, 2010

What to do with Sunburst squash? Pattypan Squash Stuffed with Spinach and Feta

  I'm always looking for new foods to try.  I frankly had never eaten a sunburst squash until I grew one.  I was a little confused by them at first.  They claimed to be a summer squash, like zucchini, but they looked more like an acorn squash.  Last night, I compromised, and stuffed a couple sunburst squashes.  Stuffing works great with both zucchini and acorn, so it was bound to be a winner.
     It was delicious, as well as beautiful.

Sunburst Squash Stuffed with Spinach and Feta

2 large pattypan squash 
1 small onion, finely diced
1 bunch spinach (or chard), chopped
1 Tbs olive oil
1 egg, beaten
1/4 cup crumbled feta

1. Blanch squash in boiling water for 5 minutes.  Drain and cool.
2. Cut a thin slice off the bottom of each squash so it will stand. Cut a hole in the top of the squash and remove the insides.  Discard any hard seeds.
3. Saute onion, spinach in olive oil. Add any decent-looking squash innards (chopped). Saute
until the onion is cooked and the water has evaporated. Remove from heat.
4. Add egg and feta to the spinach mixture. Add salt, pepper, and cayenne pepper if you would like. Stir well
5. Put the squash into a flat baking dish. Put stuffing into the hollow squash. Sprinkle with additional cheese, if desired.
6. Add 1/2 inch water into the dish.
7. Bake at 375 for 30 minutes.

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