|Patty Pan Summer Squash|
|Remove stem, dice out center leaving a thick shell, |
salt the cleaned out squash "shell"
|The salt will draw out some moisture, |
allow the squash to rest upside-down while you prepare the stuffing.
I hadn't though very much about what to use for stuffing or filling. But that day I had lots of basil pesto, some leftover grated sheep cheeses, green peas, and a take-away box worth of cooked white rice. That should work.
Already cooked white rice will go quite mushy if you add a little water (and butter) and re-cook it. When it got soft I added several dollops of pesto, the cheese, it was not quite a half cup, and the frozen peas.
|Pack it in to the squash shells, and put in a baking pan|
with a little water at the bottom of the pan to bake.
|Out of the oven |
allow to cool a little before garnishing with basil so the basil doesn't wilt.
|Easy, Yummy, Stuffed Squash|