Stuffed Patty Pan Squash
Stuffed pattypan squash uses the bounty of your garden harvest to make a tasty summer casserole you'll love. With a meaty filling and Mediterranean flavors, your family will want this dinner over and over again!
Servings: 6
Calories: 329kcal
Ingredients
- 1 lb lean ground beef
- 1/2 lb ground pork
- 1/4 tsp salt
- 4-6 large patty pan squash
- 1/2 cup chopped white onion
- 2 tbsp minced garlic
- 5 oz fresh baby spinach
- 2 large eggs beaten
- freshly cracked black pepper to taste
- 1/4 cup chopped fresh dill divided
- 1 1/3 cups cooked orzo pasta drained and rinsed in cold water to stop cooking
- 1 heaping cup crumbled feta cheese divided
Instructions
- Cut off the top third of each squash, and then use a melon baller to scoop out the inside pulp- leaving a 1" thick shell behind. Discard the pulp.
- Bring a large stock pot full of water to a rolling boil, and boil the prepared squash for 5 minutes, or just until barely fork tender. Using tongs remove them from the hot water, and set them aside to drain.
- Add both the meats to a large skillet set over medium heat, and using a meat chopper cook breaking the meat up as it browns.
- When the meat's halfway done, stir in the onion & garlic, and continue to cook until the meat's browned throughout.
- Strain off most of the fat, and then return the skillet to the stove over low heat. Stir in the spinach.
- Cover and let the mixture cook for 2 minutes, or just until the spinach has wilted. Uncover the skillet, and cook off almost all remaining liquid, stirring as it cooks.
- Remove the skillet from heat, and let the meat mixture cool for 15-20 minutes.
- Make sure the mixture's cool, then stir in the beaten egg, pepper, half of the dill, orzo pasta, and half the feta until everything's evenly incorporated.
- Add the prepared squash to a baking tray, and spoon the filling evenly into the cavities. Sprinkle the remaining feta cheese evenly out overtop of the stuffed squash.
- Bake the prepared squash at 350° for 25-30 minutes, or until the stuffing is golden brown on top and the squash is tender.
- Sprinkle the rest of the dill evenly out over the baked squash, and serve.
Nutrition
Calories: 329kcal | Carbohydrates: 20g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 216mg | Potassium: 794mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2706IU | Vitamin C: 31mg | Calcium: 82mg | Iron: 4mg