I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.
- 2 large patty pan squash
- 2.5 lbs grass bed ground beef chuck
- 1 onion, Chopped
- 2 cloves garlic, Chopped
- 2 cups wild mushrooms, Chopped
- 2 tbsp coconut aminos
- 1/8 cup vegetable broth
- 1/2 cup greens (I used a mixture of kale, spinach, and chard)
- Sage,pepper,salt,thyme,smoked paprika
- 2-3 Tablespoons crumbled goat cheese (optional)
Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.
Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.