Stuffed Pattypan Squash ♥

Cute little pattypan squash, stuffed with a mixture of egg and feta cheese.

Pattypan (patty pan?, no, it's one word, pattypan) squash are just too cute for words! And too precious for anything except stuffing!

I followed the recipe and technique from Feta-Stuffed Zucchini whose inspiration came from my foodie pal Catherine at Albion Cooks who lightened a recipe originating from a Moosewood cookbook.

I stuffed them in advance and then, starting from room temperature, just popped into the oven about 30 minutes before serving. They were a BIG hit at an all-around great patio supper.

STUFFED PATTYPAN SQUASH

Hands-on time: 30 minutes
Time to table: 45 - 60 minutes
Serves 4

4 pattypan squash

1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced

1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled

Pimenton (Spanish paprika)

Preheat oven to 350. Lightly grease an ovenproof dish. With a small knife, cut a thin slice from the stem (narrower) end of each squash, then a circle from the blossom (wider) end. With grapefruit knife, scoop out the center (save it for the filling) leaving a thin wall. In a small skillet, melt the butter until shimmery. Add the pattypan scoopings, shallot and garlic and saute until soft. In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the pattypan. Sprinkle with paprika. Bake for 30 - 45 minutes.

NUTRITION ESTIMATE
Per Serving: 120 Cal (54% from Fat, 19% from Protein, 27% from Carb); 6 g Protein; 8 g Tot Fat; 4 g Sat Fat; 8 g Carb; 1 g Fiber; NetCarb7; 102 mg Calcium; 1 mg Iron; 212 mg Sodium; 82 mg Cholesterol; Weight Watchers 3 points

ALANNA's TIPS & KITCHEN NOTES
At first, I sliced into the narrower stem-end of the squash (it's the one on the far right) but then switched to the wider blossom-end (the other three). It was easier to remove the contents and I think, ends up slightly more impressive looking.
I also sliced a bit off the bottoms (the stem ends) so they'd sit flat.
A grapefruit knife's curved serrated blade worked great for removing the centers.
These pattypan had a few seeds in the center. At first, I picked them out to discard, then realized they were soft enough for cooking. Sure enough, once the stuffing mixture was done, there was no identifying the seeds.
If you're choosing between zucchini and pattypan squash for stuffing, zucchini are definitely easier and faster.

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MORE FAVORITE PATTYPAN SQUASH RECIPES
~ Stuffed Pattypan Squash ~
~ Simple Baby Pattypan Squash with Squash Blossoms ~
~ Quick Pattypan Squash ~
~ more summer squash recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
from A Veggie Venture

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