Patty Pan Squash


We are super excited to get the Florida Fall Harvest underway.  This week will mark our first delivery of locally grown sustainable food from King Family Farm and Market.  We will be receiving Patty Pan and Yellow Crookneck, which are both types of squash along with Rattlesnake Pole Beans.

So what do you do with Patty Pan, Crookneck and Rattlesnake Pole Beans?

Patty pan is a perfectly shaped little bowl when the top is cut off and hollowed out.  It makes a great serving dish when stuffed.  Here is a yummy recipe that incorporates other seasonal Fall fare like apples and dates.

Vegetarian Stuffed Patty Pan Squash [serves 2]

2 patty pan squash, 3 1/2 inches wide

1/2 cup low fat or part skim ricotta cheese

1 1/2 dates, pitted and chopped

2 tablespoons peeled apple, chopped

1/4 teaspoon sweet curry

1/4 teaspoon sea salt

1 teaspoon raw walnuts, chopped

1 teaspoon fresh parsley, chopped

Preheat oven to 350 degrees. Slice the tops off the patty pan squash and with a small spoon, hollow them out being careful not to pierce through their bottoms. Set aside. In a small bowl, mix ricotta, dates, apples, curry and salt. Fill the squash and put in an oven proof casserole dish with about 1/4 cup of water in the bottom. Cover and bake for 40 minutes or until a fork can pierce the sides of the squash. Remove from oven, top with walnuts and parsley and serve.

Per serving using low fat ricotta: 129 calories, 2.8 g fat, 1.1 g saturated fat, 15 mg cholesterol, 6.2 g protein, 22.5 g carbohydrates and 3.6 g of fiber.

Per serving using part skim ricotta: 159 calories, 5.3 g fat, 2.6 g saturated fat, 30 mg cholesterol, 5.2 g protein, 22.5 g carbohydrates and 2.6 g of fiber.



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