Stuffed patty pan squash

Stuffed patty pan squash

Total: 1 hr 10 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 203 kcal
, Fat: 8 g
, Carbohydrate: 24 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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6 patty pan squashes (e.g. ProSpecieRara orange patty pan)
2 tbsp olive oil
½ tsp salt


oil for frying
2 garlic cloves, squeezed
1 aubergine (approx. 150 g), cut into cubes
½ dl balsamic vinegar
150 g quinoa
2 tomatoes, cut into cubes
4 tbsp raisins
3 tbsp oregano, finely chopped
2 tbsp peppermint, finely chopped
1 dl water
½ tsp fennel seeds, finely crushed using a mortar and pestle
¾ tsp salt
a little pepper

Return to the oven

180 g plain yoghurt
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How it's done

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Cut the top off the squash, set aside. Scoop out the squash flesh using a melon baller, leaving a border of approx. 2 cm. Roughly chop the squash flesh. Brush the squash skins with oil, season with salt, place on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C.


Heat the oil in a pan, add the garlic and sauté briefly. Add the aubergine and cook for approx. 5 mins. Add the squash flesh and cook for approx. 2 mins. Pour in the balsamic and reduce briefly. Add the quinoa, tomatoes, raisins and herbs. Pour in the water, season, cover and simmer for approx. 10 mins. Spoon the filling into the squash skins.

Return to the oven

Approx. 5 mins. Remove from the oven, spoon the yoghurt on top of the squash, serve.

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