Whether creamy white or sunny yellow, the cute, squat pattypan squash has firmer flesh than other squash, so it holds its shape better during baking.
- 4 medium pattypan squash (about 4 inches in diameter)
- 2 1/2 cups dried bread cubes
- 3 frozen vegetarian “sausage” links, thawed and chopped (about 1 cup)
- 1 medium Granny Smith apple, peeled and finely chopped (about 1 cup)
- 1/4 cup chopped pecans
- 2 Tbs. chopped parsley
- 1/2 tsp. dried sage
- 1/4 tsp. ground allspice
- 4 Tbs. low-sodium vegetable broth or water
- 2 Tbs. olive oil
- Preheat oven to 375F. Slice off stem ends of squash. Scoop out centers, leaving shells about 1/2-inch thick. Lightly salt and pepper squash cavities, and set aside.
- Mix bread cubes, “sausage,” apple, pecans, parsley, sage, onion powder, allspice, and salt and pepper to taste in medium bowl. Add vegetable broth to moisten.
- Tightly pack each squash with stuffing. Brush tops of stuffing with olive oil, set stem ends on top and place in 9x13-inch baking dish. Pour 1/2 inch water in bottom of baking dish, cover tightly with foil and bake 1 hour, or until squash is tender.
- Uncover, and bake 10 minutes more, or until tops are lightly browned. Serve hot.
- Serving Size: Serves 4
- Calories: 265
- Carbohydrate Content: 26 g
- Fat Content: 14 g
- Fiber Content: 6 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 585 mg
- Sugar Content: 9 g