Ingredients

The following ingredients have 3 Servings
  • 3 patty pan squash, halved & cored
  • 2 Tbsp olive oil
  • 1/2 cup onion, diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/2 red pepper, finely diced
  • 2 sprigs rosemary
  • 1 Tbsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups cooked wild rice
  • 3 Tbsp parsley, chopped - as garnish

Instruction

  • Preheat oven to 375 F.   Lightly oil a baking pan.
  • Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don't take off too much.  
  • Scoop out seeds and pulp, leaving 3/4″ wall.
  • Lightly oil the inside and sides of squash.  Bake in oven, cut side down, ~ 15 minutes.  Remove from oven, flip over, and get ready to fill it up.
  • Bring a large pan to medium high heat add add 2 Tbsp of olive oil.  When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft.  
  • Add garlic and cook 1-2 minutes or until fragrant.
  • Remove from heat and stir in cooked wild rice.  Add and optional cheeses or nut and salt and pepper to taste.
  • Generously fill up the squash with the mixture.  
  • Bake uncovered ~ 15 minutes or until squash is tender.  Happy Eating!  Beckie