Patty Pan Squash with Fresh Spinach
and Sausage Stuffing
By The Gourmet Farm Girl
2 medium size Patty Pan Squash
1 lb ground pork
½ cup chopped fresh parsley (Italian Flat Leaf)
1 Tablespoon Farm Girl Seasoning (or any all purpose seasoning)
1 large tomato (chopped)
1 small onion (chopped)
1 cup Panko bread crumbs
2 cups fresh spinach leaves (packed)
2-3 Tablespoons olive oil
1 cup shredded Gruyere Cheese (divided)
Bits of the Patty Pan squash chopped (after hollowed out)
Preheat oven to 375 degrees
Wash the squash and cut out the tops removing the seeds; with a spoon or melon baller scoop out some of the squash to create a bowl. Reserve these pieces; chop and set aside
Place the squash bowls upside down in a large baking dish with ½ cup of water and bake in the oven for 20-25 minutes till the squash is heated through and begins to soften.
While the squash is in the oven:
Wash spinach leaves; measure out 2 cups (be sure to pack, they will wilt down) place in a medium size mixing bowl and set aside
In a medium size skillet heat the olive oil over medium heat; add the pork, seasoning, onion and parsley; stir and cook till well blended and sausage is no longer pink; add the squash pieces and tomatoes and cook for 5-7 minutes.
Remove from heat and pour the sausage mixture over the spinach leaves; add the bread crumbs and half of the cheese; mix well
Remove squash from the oven and turn right side up in the same baking dish; spoon the stuffing mixture into each squash; return to oven for an additional 15-20 minutes; top with the extra cheese and bake for an additional 3-5 till cheese is melted and slightly brown.