Tuesday, July 23, 2013

Spinach & Artichoke Stuffed Veggie Parmesan

I make spinach, artichoke and roasted red pepper dip for almost every family gathering, everyone loves it and its the first thing to go. The last family gathering that we had my husband took some of the spinach dip when no one was looking and "squirreled" it away in the refrigerator, away from all the eaters. I found it later on and laughed because I know how much he loves it. I bought some patty pan squash at the farmers market, they are little flying saucer shaped summer squash that are so tender and meaty, I just love them. They were my inspiration for this dish, along with the contraband spinach dip. I decided to hallow them out, stuff the dip inside and bake them in marinara and mozzarella like a parmesan, it was ahhhhhhhhhmazing! I also had some banana peppers from my parent's garden that I stuffed making the dish more of a mixed veggie parmesan, feel free to stuff whatever you have in your vegetable drawer; zucchini, bell peppers or eggplant are all in season and would be wonderful.

This recipe serves 4-6.


4 Organic patty pan squash, you want them the size of an apple.

5 Organic banana peppers

2 Cups my recipe of spinach artichoke and roasted red pepper dip, click the link to get the recipe.

1 Tbsp pasture raised bacon fat, olive oil can be substituted.

2 Organic spring onions, chopped.

1 Tbsp organic dried oregano

1 Tbsp organic garlic powder

1 Jar of your favorite, local marinara sauce, I use Casa Visco.

2 Cups mozzarella, grated.

Sea salt & fresh ground pepper, to taste.

Parmesan cheese, to serve, optional.


Preheat the oven to 350 degrees F.

With a small pairing knife and spoon cut around the top of each patty pan and scoop out the "innards," not going all the way through the bottom. You want to make a hole big enough to stuff. Do this with each one. Chop up the part that you have removed, the innards, and set aside. Clean the banana peppers removing the stem and carefully slice down one side and remove the seeds, you want them to stay sort of whole so don't open them too much. Discard the stem and seeds.

Heat the bacon fat in a small saute pan over medium heat. Cook the squash "innards" and onion till they are soft and translucent, about 4 minutes. Add salt, pepper, oregano and garlic powder and saute for another few minutes. Remove from heat.

Stuff the hallowed squash and peppers with the spinach/artichoke dip, filling them generously. Place them in a baking dish, fitting them snugly. Sprinkle them with the squash "innards" and onion mixture. Spoon the marinara sauce over everything, making sure to cover it evenly and get it all down in the pan.

Bake for 40-50 minutes or until the squash is tender, I like to poke it with a butter knife, it should slide in easily. Top with the mozzarella cheese and bake till browned and bubbly, about 15 minutes. Remove and let cool fro 10 minutes before serving.

To serve, place a squash and a pepper on a serving dish, spoon extra sauce from the pan over it, sprinkle with parmesan cheese and enjoy!

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