Ingredients:
2 Patty Pan Squash
1/4 cup roughly chopped Baby Peppers
1/4 pound Minced Beef
1 Tbsp Yogurt
1 Tbsp EVOO
¼ Onion, minced
1/2 Garlic Clove, minced
1 Tbsp Tomato Paste
1/2 tsp Chili Powder
1/2 cup Corn Kernels, (optional)
3 Tbsp grated Parmigiano
Sea Salt and Pepper
Directions:
Heat oven to 400 degrees. Slice the Patty Pan into half, lengthwise.
Leaving a quarter-inch border, scoop out the halves with a spoon; chop and set aside the insides
Place the squash halves facing up, in a shallow baking dish. Season with salt and pepper, and set aside
In a large pan, heat oil over medium-high heat. Add the chopped squash , onion, and garlic; season with sea salt and pepper
Cook, stirring occasionally, for a couple of minutes. Add the tomato paste and chili powder and cook, stirring, for an additional minute
Add the beef, breaking it up with a spoon and cooking until it’s no longer pink, about 2 to 3 minutes
Remove the pan from the heat and stir in the peppers, corn and parmigiano
Spoon the beef mixture equally into each squash half. Sprinkle with extra parmigiano, if you like
Cover the baking dish with foil and bake until squash is tender, 15-20 minutes
Remove foil and bake until top is golden brown, 5 to 10 minutes more. Drizzle with yogurt and serve
