One of my first conversations with my mother-in-law was about my husband’s complete disgust by a recipe she made once for zucchini boats. I’d never had one, and couldn’t imagine what was so disgusting about it, but ever since then I’ve been afraid of stuffing a squash for fear of my husband being traumatized even further. But with the onslaught of squash from my CSA, I decided to throw caution to the wind.
Before I get to my recipe for stuffed pattypan squash, here’s what we got in our CSA share this week.
I’d heard stories about CSAs only giving vegetables, but so far I’ve been really happy with the mix of veggies and fruits. Can’t wait to sink my teeth into those peaches! I’m so glad I decided to do a CSA with Great Country Farms this year. Worth every penny.
- 1 lb ground turkey
- 1 green onion bulb, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 2 pattypan squash
- 1/2 cup pasta sauce (or more as needed)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup rice
- Cook rice according to package directions.
- While rice is cooking, boil pattypan squash for 15-20 minutes, or until slightly tender.
- Remove squash from pot and allow to cool while you prepare the rest of the ingredients.
- In a large pan, brown the ground turkey with the onion, then add the zucchini and yellow squash. Cook for a few minutes and then add the pasta sauce and rice. The mixture should not be too liquid but should hold together fairly well. Season with salt and pepper to taste.
- Cut a circle in the top of the pattypan squash, and then scoop out the insides, leaving a 1/2-inch thick skin.
- Fill the squash with the meat mixture. Sprinkle with mozzarella and bake at 350 degrees for 10 minutes.