Grass-Fed Beef-Stuffed Pattypan Squash

Steps

1. 1Preheat oven to 350 degrees. Spray a 9×13 baking dish with a little non stick cooking spray.
2. 2For the squash:
3. 3Bring the beef broth to a boil in a sauce pan over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool. Now you are ready to prepare your squash for filling.
4. 4Slice the tip off the patty pan squashes so they will lay flat in the baking dish.
5. 5Now slice off the other end (if slicing the tops- save the cap) and carefully scoop out most of the inner flesh, being careful not to break through the sides and bottom.
6. 6Dice the scooped squash into small pieces and use 1/2 of the amount for your filling.
7. 7Heat olive oil in a large saute pan over medium heat. Cook onion, garlic and squash in the olive oil for about 3-4 minutes until onions begin to soften. Add ground beef and cook until no longer pink. Stir in spinach (if using fresh spinach, cook until just wilted).
8. 8Remove pan from heat and stir in cooked quinoa and cheese; season with salt and pepper.
9. 9Fill squash, full to the top, with stuffing mixture and place them into the greased baking dish. Place tops back onto each squash (if using) and drizzle with olive oil. Now they are ready for the oven.
10. 10Cover pan with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes more.
11. 11Serve and enjoy!