Tuna Stuffed Patty Pan Squash
Everyone loves UFO looking Sunburst Patty Pan Squash, but sometimes they’re at a loss about what to do with them beyond sauteing. That’s why this is one of Spruce Run Farm’s most requested recipes. It’s so easy, and yet so flavorful, it’s a great way to use these interesting squash.
3 Spruce Run Farm Patty Pan Squash
4 (3 ounce) cans tuna, drained and flaked
¼ onion, grated
1 tomato, finely chopped
1 cup dry bread crumbs
1 Low Budget Farms egg, beaten
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
Fill a large pot with salted water, place the Patty Pans into the pot, and boil over medium heat for about 3 minutes to soften.
Remove the Patty Pans, slice off the stem end, and allow to cool.
Preheat oven to 350 degrees.
Lightly grease a baking dish.
Scoop out the flesh from the Patty Pans into a bowl, and discard the seeds, leaving a 1/2-inch flesh inside the Patty Pan.
Mash the Patty Pan flesh and mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper.
Lightly stuff the Patty Pan shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed Patty Pan.
Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Sprinkle heavily with Parmesan cheese, and bake an additional 5 to 10 minutes.