SOUTHERNLIVING.COM / JUNE 2017133Stuffed Pattypan Squash
with Beef and Feta
Feta cheese and fresh dill add a Greek
accent to stuffed squash. Pattypan
squash make cute, round vessels for
this tasty filling, but you can also use
zucchini or summer squash.
ACTIVE 35 MIN. - TOTAL 1 HOUR, 25 MIN.
SERVES 10|
10 large pattypan squash
(4 to 6 inches wide)
(^1) ⁄ 4 tsp. kosher salt
4 oz. chopped bacon (about
5 slices)
1 lb. 9 0% lean ground beef
(^1) ⁄ (^2) cup chopped red onion
1 Tbsp. minced garlic
8 oz. baby spinach
2 large eggs, lightly beaten
(^2) ⁄ 3 cup cooked white rice
(^1) ⁄ 2 tsp. black pepper
(^1) ⁄ 4 cup chopped fresh dill, divided
5 oz. feta cheese, crumbled
(about 1^1 ⁄ 4 cups)
- Preheat oven to 350°F. Cut off top
third of each squash, and scoop out pulp,
using a serrated corer or melon baller,
leaving a 1-inch shell intact. Coarsely
chop pulp; reserve 1 cup of chopped pulp,
and discard remaining pulp. Place squash
bowls in an 11- x 13-inch baking dish, and
sprinkle with salt. Bake in preheated oven
10 minutes.- Place bacon in a large nonstick skillet
over medium-high, and cook, stirring
occasionally, until starting to brown, about
5 minutes. Add beef to skillet, and cook,
stirring to crumble, until starting to brown,
about 6 minutes. Add onion, garlic, and
reserved 1 cup chopped squash pulp to
skillet, and cook, stirring occasionally, until
tender, about 3 minutes. Stir in spinach;
cover and cook until spinach is wilted,
about 2 minutes. Uncover and cook
until liquid is almost evaporated, about
1 minute. Transfer beef mixture to a
medium bowl; cool 10 minutes. - Stir eggs, cooked rice, pepper, and 3
tablespoons of the dill into beef mixture.
Gently stir in cheese. Spoon mixture into
baked squash bowls. - Bake squash in preheated oven until
tops begin to brown and squash is tender,
about 30 minutes. Sprinkle squash with
remaining 1 tablespoon dill. Â
TIP
Trying to add more healthy whole
grains to your family’s diet? This hearty
beef-and-feta filling can be made with
a variety of grains. Swap out the white
rice for an equal amount of cooked
brown rice, quinoa, barley, or farro.