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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 269.7
  • Total Fat: 20.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,350.0 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Stuffed Pattypan Squash calories by ingredient
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Stuffed Pattypan Squash

Submitted by: IMWONDERWOMAN

Introduction

This is a delicious heart healthy side dish that is a great compliment to fish or chicken. This is a delicious heart healthy side dish that is a great compliment to fish or chicken.
Number of Servings: 2

Ingredients

    2 small pattypan squash
    1/2 cup onion, chopped
    1 garlic clove, minced
    1 cup fresh baby spinach, chopped
    2 Tbsp. olive oil
    salt & pepper to taste


Tips

For extra flair sprinkle with parmesan cheese.


Directions

Pre-heat oven to 400.

Prepare Squash: Cut stem and top off of squash just barely cutting any flesh away from squash. Slice squash in half lengthwise. Scoop seeds and flesh from squash making a small bowl in the middle. Save flesh. Brush flesh sides of squash with 1 Tbsp. olive oil. Use salt and pepper to taste. Place squash flesh side down on baking dish in preheated oven for 15 minutes.

Meanwhile, heat 1 Tbsp olive oil in a small skillet. Chop flesh of squash. Add squash, onion, garlic, baby spinach, and salt and pepper to heated oil. Sauté on med heat until all ingredients are soft.

Turn squash over on baking dish so bowl side us up. Spoon all saute'd vegetables evenly into squash halves. Bake an additional 20 minutes, or until squash is soft and ready to eat.

Makes 2 servings, 2 halves each.





Serving Size: 2 servings, 1 squash each

Number of Servings: 2

Recipe submitted by SparkPeople user IMWONDERWOMAN.






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Member Ratings For This Recipe

  • I substituted shallots for the onion and kale for the spinach. I also used some minced fresh basil, dill, and chives with a couple of tablespoons of wine. Very nice. - 7/16/12

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