Stuffed Patty Pan Squash
A healthy, vegetarian stuffed Patty Pan Squash. Features wheat berries, kale and mushrooms.
- 4 large patty pan squash
- 1 teaspoon olive oil
- 1 tablespoon sweet onion, minced
- 2-4 baby portobello mushrooms, diced
- ½ teaspoon minced garlic
- 1 cup fresh kale, finely chopped
- ½ small lemon, juiced
- 2 tablespoons reduced fat crumbled feta
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup cooked wheat berries
- ¼- ½ teaspoon salt
- ¼-1/2 teaspoon pepper
- Cooking spray
Preheat oven to 350 degrees
Prep the squash by cutting off the top and using a small spoon to take out the seeds like a pumpkin. Season the inside with a pinch of salt and pepper.
In a pan over medium heat saute the onion in the olive oil for 2-3 minutes or until soft.
Add the mushrooms and garlic. Season with a pinch of the salt and pepper. Allow the mushrooms to soften for 2-3 minutes.
Add the kale and lemon juice. Add additional salt and pepper to taste. Saute until the kale wilts and starts to cook down.
Remove from heat and put the stuffing in a small bowl. Stir with the feta, basil, parsley and wheat berries. Adjust salt and pepper if necessary.
Stuff the patty pan squash and place in sprayed baking dish. Put the tops in the cooking dish as well.
Bake for 20-25 minutes or until the squash is tender.
Serve with the tops on!
Calories: 111kcalCarbohydrates: 20gProtein: 7gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 518mgPotassium: 562mgFiber: 4gSugar: 6gVitamin A: 2154IUVitamin C: 54mgCalcium: 69mgIron: 2mg