Stuffed Pattypan Squash with Summer Vegetables Recipe

Cook the squash whole without peeling in a pot filled with boiling water. Let cook for 15 to 30 minutes depending on the size.

When the squashes are cooked, carefully cut off the tops, remove all the seeds and strands found inside. Keep the seeds that you will wash and dry.

Clean the vegetables, dice the tomatoes into 1 cm pieces. Cut the small peppers and fennel into smaller dice. Peel and chop the shallots and garlic. Wash and chop the parsley. In a pan, pour in a little olive oil, add half of the shallots and garlic, then the sausage meat, salt and pepper, a pinch of spice mix, and a pinch of thyme.

Let cook for 2 minutes. Remove from the pan. Instead, add 2 tablespoons of olive oil, the remaining shallot and garlic, the vegetables, a pinch of vegetable spices, chopped parsley, thyme, salt, and pepper. Cook for 10 minutes.

In a bowl, mix the drained vegetables with the sausage meat and 2 tablespoons of almond powder. Fill the squash, cover them with breadcrumbs. Bake in the oven at 180°C for 20 minutes.

To finish, after washing, drying, and seasoning the seeds, roast them in the oven at 200° for about ten minutes. You can use them to enhance salads.