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A healthy vegetarian entree using Patty Pan (a.k.a. Flying Saucer) Squash.
Preheat oven to 400 degrees.
Cook cous cous.
Slice tops off squash and scoop out flesh and seeds, leaving a 1/4 inch border of flesh. Reserve flesh and seeds.
Rub outside and inside of squash shells with 1 tbsp extra virgin olive oil.
Roast squash shells for 10 minutes.
While shells are roasting, heat 3 tbsp olive oil in a large pan. Saute spring onion and shallot for about 30 seconds, or until fragrant.
Add squash flesh and seeds and cook for 5 minutes, or until very tender. Add cooked cous cous and black beans to pan and heat through.
Remove squash shells from oven and reduce temperature to 350 degrees.
Stuff shells with cous cous mixture. Top with shredded cheese. Bake for 20 minutes or until cheese just starts to brown.
Serve stuffed squash on small mounds of leftover cous cous mixture.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!