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Stuffed Patty Pan Squash recipe./ Running in a Skirt

Stuffed Patty Pan Squash

Julie Wunder
A healthy, vegetarian stuffed Patty Pan Squash. Features wheat berries, kale and mushrooms.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 stuffed patty pan squash

Ingredients
  

  • 4 large patty pan squash
  • 1 teaspoon olive oil
  • 1 tablespoon sweet onion, minced
  • 2-4 baby portobello mushrooms, diced
  • 1/2 teaspoon minced garlic
  • 1 cup fresh kale, finely chopped
  • 1/2 small lemon, juiced
  • 2 tablespoons reduced fat crumbled feta
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup cooked wheat berries
  • 1/4- 1/2 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • Cooking spray

Instructions
 

  • 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!
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!