by Sarah Steimer
- 2 large patty pan squash, about the same size so they cook evenly
- olive oil
- 1 cup rice (preferably basmati rice!), cooked
- 1 cup cherry tomatoes, cut in halves
- 2/3 cup corn
- 1/3 cup black beans
- few leaves of fresh basil
- 1 tablespoon honey
- salt and pepper, to taste
Cut the stem off the patty pan squash. Brush the squash with olive oil and bake in a glass pan at 400 degrees for about 45 minutes, or until you can easily insert a knife into the vegetables.
In a saute pan, heat a little olive oil and saute the cherry tomatoes, corn and black beans. Add the honey, basil and season with salt and pepper. Mix with the rice.
Once the patty pan are cooked, let the cool until you can touch them without swearing. With the offed-stem side down so the squash does not roll, cut about a 1 and 1/2-inch circle off the top and scoop out the mush and seeds inside, without going through the skin – think carving a Halloween pumpkin.
Stuff the squash with the rice mixture and serve.
Makes two servings.
Recipe: Sarah Steimer
Photo: Sarah Steimer