Summer Squash

Broiled Patty Pan Squash

by Stephen Bralley

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1 large Patty Pan Squash
1 C  Parmesan Cheese, Shredded
2 T  Olive Oil
1/2 t Salt
1/2 T Garlic Powder

Slice your squash as seen, drizzle olive oil over them on a baking sheet, sprinkle with salt and garlic and some shredded parmesan and broil on high till the cheese is golden brown.

 

Stuffed Patty Pan Squash

by Tina Bralley

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3 Lrg Patty Pan Squash
1 T Olive Oil
1/4 c Onions, chopped
1 glove Garlic
2 C water + 2 T chicken bouillon (or 2 C chicken Broth)
3/4 C long grain white rice
1/4 t Salt
1/2 C Parmesan Cheese, Shredded
1 C Kale, Chopped

Sauté Onions and Garlic in olive Oil. Bring water and bouillon to boil.  Add sauté mixture, rice, and salt to water, reduce heat and simmer for 20 minuets.  Take off heat and stir in Cheese and Kale.

Cut part of the tops off of a squash and scoop out some of the interior, being careful not to break through the sides or bottom of the squash. Mound rice onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle a little more Parmesan cheese over the squash.

Bake for 350 for 20 Min.  Serve.


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