Name: Stuffed Giant Pattypan
Yield: 4 servings
Ingredients: 3 large patty pan squash; 1 tablespoon olive oil; 1 medium onion; 2 shallots; 2-3 cloves garlic; 1 small fennel, body and bare stalks; 1/2 cup vegetable broth, divided; 2 cups cooked rice; 1 tablespoon curry powder; 1 teaspoon honey; oil for the pan; 6 tablespoons tomato sauce; 3 tablespoons grated cheese

Servings: 4 persons

3 large patty pan squash
1 tablespoon olive oil
1 medium onion
2 shallots
2-3 cloves garlic
1 small fennel, body and bare stalks
1/2 cup vegetable broth, divided
2 cups cooked rice
1 tablespoon curry powder
1 teaspoon honey
oil for the pan
6 tablespoons tomato sauce
3 tablespoons grated cheese

1
["Preheat oven to 350F", "Bring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water and rinse to cool.", "Slice off top 1/2"" of squashes. Scoop out seeds, and chop any flesh into small pieces and add it to the pan with the sauteed vegetables. Add 1/4 cup broth and saute until it has been absorbed. Sprinkle with a little sugar and the curry powder. Cook 1-2 minutes longer to mellow the curry.", "Add the rice and the rest of the broth. Cook until rice is heated.", "Oil the inside of a deep sided pan and place the squash in it. Spoon rice mixture into hollow. Top with a little tomato sauce and sprinkle with cheese.", "Bake for 30 minutes, or until squash is cooked through."]

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stuffed Giant Pattypan

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