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Stuffed squash

Stuffed Pattypan Squash

Stuffed pattypan squash makes a delicious main dish. It's a seasonal one, best made with young, juicy squash. Pattypan flesh is much firmer than zucchini's, even though the two are close cousins!

naniki

Recipe author

Composition / ingredients

Servings:

Pattypan squash

Pork

100

Hard cheese

Salt

Ground black pepper

Vegetable oil

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 52 % 11 g

Carbohydrates 14 % 3 g

135 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make stuffed pattypan squash, gather the following: fresh, medium pattypan squash about 4 to 5 inches (10 to 12 cm) across, not overgrown but not tiny either, which is the ideal size for stuffing individually. You'll also need meat (you can build the filling around grains or vegetables instead), grated hard cheese, an onion, salt, ground black pepper, and sour cream.
Step 2:

Run the meat, pork in this case, through a meat grinder fitted with a coarse plate, or chop it into small dice with a sharp knife.
Step 3:

Grate the hard cheese on the coarse side of a box grater and add it to the meat, along with the finely chopped onion. Season with salt and black pepper (or a peppercorn blend from the mill). Mix the filling well until evenly combined.
Step 4:

Scrub the squash well with a sponge and dry them with a kitchen towel. Cut each one crosswise along its middle to make two "flowers," then scoop out the seed pocket with a teaspoon. At this age the seeds aren't fully formed, so you can either stir that soft flesh into the filling or simply discard it.
Step 5:

Mound the meat filling into the squash halves and press it in firmly. Grease a baking dish with oil and arrange the stuffed squash inside. Cover the dish with a fitted lid or a sheet of foil. Bake in an oven preheated to 400°F (200°C) for half an hour.
Step 6:

After half an hour, take out the dish, remove the foil or lid, and spread the stuffed squash generously with sour cream. Return them to the oven, this time uncovered, and bake until as browned as you like.
Step 7:

Serve the stuffed squash hot, sprinkled with any fresh herbs. It's really good. Enjoy!

Stuffed pattypan squash makes an excellent main course, essentially a juicy meat patty served in its own vegetable shell. The filling holds together thanks to the grated cheese, which melts and binds it into a smooth texture, while the sour cream keeps the baked squash moist.
Keep in mind that every oven runs a little differently, so your temperature and timing may vary from what's written here.
Any cheese works for this dish, whether hard, semi-hard, or a soft melting type like mozzarella. Just make sure it's tasty, good quality, free of milk-fat substitutes, and melts well.
Everyone's tolerance for salt, sweetness, heat, and acidity is different, so always season to your own taste. If you're using a spice for the first time, remember that a few (chili pepper, for one) are easy to overdo.