Quinoa Stuffed Patty Pan Squash

Ever seen a patty pan squash? They look like little vegetable UFOs. I kept passing by them in the store wondering what you do with them. I finally looked it up one day. They taste very similar to yellow squash or zucchini. They're just a different shape, a shape that happens to lend itself to stuffing!

Notes: This would a great dish for entertaining. It looks very impressive and everyone gets their own little bundle of goodness.

This recipe makes more filling than you'll need to serve two. It makes enough to serve four. The filling is great on its own!

Ingredients (adapted slightly from this recipe):
2-4 patty pan squash (depending on how many you are serving)
1 cup quinoa
1 1/4 cup water or stock
3 tablespoons tomato paste
1/4 bunch of kale leaves, cleaned and de-stemmed
1 15 oz. can chickpeas
2-4 tablespoons butter (optional)
Salt
Pepper

Directions: Heat your oven to 375.

Slice the tops off the squash and scoop out some of the innards. Be sure not to poke a hole in the bottom or in the side. Season the cavity with salt and pepper. Place them in a glass baking dish. Thinly slice your kale and drain and rinse the chickpeas.

Bring the quinoa and water to a boil. Turn to medium and simmer for 10-15 minutes until tender. When it's finished, stir in the kale, tomato paste, and chickpeas. Season with salt and pepper.

Scoop the filling into the squash. Put a tablespoon of butter into each squash (squish it into the filling). Replace the squash "lids" and cover with foil. Bake for 25-30 minutes until the squash is tender. Enjoy!

With lid!

Without lid!