Patty Pan squash are so adorable that sometimes I just can’t bring myself to cut them up to prepare them so the next best thing is to leave them intact and stuff them! I don’t know how they came to be called patty pan squash. I would name them sunshine squash since they are so bright and cheerful looking.
For the stuffing you can use just about any vegetable combination you wish. Rice, quinoa, bulgar, etc. would be good in place of the millet as well but this recipe is my favorite combination. The miso sauce is just the right touch to make everything come together in one happy little cup of sunshine.
- 1/2 cup millet
- 1 tbsp plus 1 tsp oil, divided
- 1 cup water
- 8 patty pan squash (regular summer squash or zucchini can be substituted-adjust amount needed according to size)
- 1/2 cup corn (fresh or thawed frozen)
- 1/2 cup red pepper, diced
- 1/2 cup onion, diced
- 1 cup kale, roughly chopped
- 1 cup low sodium vegetable broth
- 2 tbsp white or yellow miso (I use chickpea miso)
- 2 tsp coconut aminos
- 3 tbsp nutritional yeast
- 2 tsp thyme
- 1/4 tsp ground white pepper
- 2 tsp corn starch
- In a skillet heat a 1 tsp oil over medium high heat and add the millet. Toast, stirring often until the millet is a light tan color.
- Bring the water to boil in a saucepan and add the toasted millet. Cover and lower heat to a simmer. Cook until the water is absorbed about 20 minutes. Set aside.
- Preheat oven to 350 degrees.
Cook squash in 1 inch of water about 10 minutes or until easily pierced with a knife
- While the millet is cooking bring approximately 1 inch of water to boil in a large pan. Add the squash, cover and lower heat to a simmer. Cook 10 minutes or so until you can easily pierce them with a knife. Drain and slice off the tops of the squash. With a melon baller or spoon carefully scoop out the centers. Roughly chop up the centers and set aside. Place the squash cups in a baking dish.
- In a small bowl mix together the broth, miso, coconut aminos, yeast, thyme, white pepper and corn starch. Mix well and set aside.
- In the skillet used to toast the millet, heat 1 tbsp oil and add the chopped squash, corn, pepper and onion. Saute until the vegetables are soft. Add the kale and continue to cook until the kale is wilted.
- Stir 1/2 the broth mixture into the skillet. Add the millet and stir to combine.
- Stuff the squash cups evenly with the mixture. Bake uncovered 10-15 minutes.
- Heat the remaining broth mixture in the skillet until thickened. Pour over the baked squash cups to serve.
Makes 8 squash stuffed with approximately 1/4 cup filling.
Serving size 2 squash.
Nutrients per serving: Calories: 258, Cal. from Fat: 57, Total Fat: 7g, Sat. Fat: 0g, Carbs: 46g, Fiber: 7g, Sugars: 4g, Protein: 5g, Sodium: 306mg, Chol: 0mg
Store leftovers in an airtight container in the refrigerator for up to 2 days.