Veggie Stuffed Pattypan Squash With Tomato Basil Coulis Food

MOM'S STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees.
• Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
• Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
• Turn off heat, add cheese and crushed saltines to white sauce and stir.
• Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
• Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
• Fill squash with the sauce, pouring the excess over the top.
• Bake for about 15 minutes, or until done.
• Note: If using table salt, use only a pinch rather than 1/8 t.

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
• Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

VEGGIE STUFFED PATTYPAN SQUASH WITH TOMATO BASIL COULIS

Steps:

• Fill a medium stockpot with water and bring to a boil. Boil squash for 5 minutes; drain well.
• With a sharp paring knife, carefully cut off the tops of each squash; set aside.
• Slice around the inside of each squash, leaving about 1/4- inch of the rim intact. With a spoon, hollow out the flesh of each squash, being careful not to cut through the sides or bottoms. Reserve the flesh.
• In a large sauté pan, heat the olive oil over medium heat. Sauté the garlic, onions, peppers, carrots and reserved squash for about 10 minutes or until lightly browned.
• Stir in the brown rice couscous (or quinoa), pine nuts, parsley, spinach salt and pepper, cooking just until the spinach is wilted, about 2 minutes. Stir in the goat cheese.
• Preheat the oven to 350 degrees F. Lightly coat a medium casserole dish with olive oil spray; place the squashes upright in the dish.
• With a teaspoon, stuff each squash with the veggie-couscous filling, mounding slightly.
• Sprinkle the remaining stuffing around the squashes.
• Place reserved "lids" on top of each squash. Cover loosely with foil.
• Bake the squashes for about 20 minutes or until hot.
• Spoon the coulis onto 4 dinner plates, spreading out toward the edges.
• Place a squash on each plate. Garnish with chopped parsley and goat cheese.
• Serve with a large salad made from every color of the rainbow.

BUTTERY PATTY PAN SQUASH WITH BASIL

Steps:

• In a baking dish, layer squash, drizzle with butter, sprinkle with basil and sprinkle with a small amount of salt and pepper to taste.
• Continue layering until all ingredients are gone.
• Bake at 350 for about 30 minutes or until squash is tender.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.