Nutrition Facts
4 servings
4
Stuffed Patidou Recipe for Halloween
This recipe is a complete dish, but you can serve your squash with a small salad of raw vegetables for an extra touch of freshness.
Ingredients
4 pattypan squash
200 raw quinoa
2 Olive oil
2 Picodon
50 Hazelnut
Directions
1
Measure the volume of quinoa and rinse it with cold water. Pour it into a pot, cover it with twice its volume of water, and add vegetable broth. Bring to a boil, then reduce to low heat and cook for about fifteen minutes. The water should be completely absorbed by the end of cooking, and the quinoa grains should be opened.
2
Clean the squash and cut the tops about a third of the way down, then hollow them out with a spoon and place them on a baking sheet. Preheat your oven to 180°C / 350°F.
3
If the hazelnuts are not toasted beforehand, pour them into a heated pan over high heat and toast them while stirring continuously. Then set aside on a cutting board.
4
When the quinoa is cooked, add a tablespoon of olive oil and stir. Distribute it into the squashes until about 5mm from the edge.
5
Cut the cheese in half to create four thinner circles and place one in each squash, crust side up. Place the tops next to the squashes on the dish.
6
To finish, bake for 30 minutes. Chop the nuts into coarse pieces using a good knife. Then place them in the squashes just before serving.
Ingredients
Ingredients
4 pattypan squash
200 raw quinoa
2 Olive oil
2 Picodon
50 Hazelnut
Directions
Directions
1
Measure the volume of quinoa and rinse it with cold water. Pour it into a pot, cover it with twice its volume of water, and add vegetable broth. Bring to a boil, then reduce to low heat and cook for about fifteen minutes. The water should be completely absorbed by the end of cooking, and the quinoa grains should be opened.
2
Clean the squash and cut the tops about a third of the way down, then hollow them out with a spoon and place them on a baking sheet. Preheat your oven to 180°C / 350°F.
3
If the hazelnuts are not toasted beforehand, pour them into a heated pan over high heat and toast them while stirring continuously. Then set aside on a cutting board.
4
When the quinoa is cooked, add a tablespoon of olive oil and stir. Distribute it into the squashes until about 5mm from the edge.
5
Cut the cheese in half to create four thinner circles and place one in each squash, crust side up. Place the tops next to the squashes on the dish.
6
To finish, bake for 30 minutes. Chop the nuts into coarse pieces using a good knife. Then place them in the squashes just before serving.
Notes
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