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Stuffed patty pan squash
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 203
  • Fat about 8g
  • Carbohydrates about 24g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 6 patty pan squashes (e.g. ProSpecieRara orange patty pan)
  • 0.5 tsp salt
  • oil for frying
  • 2 garlic clove, squeezed
  • 1 aubergine (approx. 150 g), cut into cubes
  • 2 tomato, cut into cubes
  • 3 tbsp oregano, finely chopped
  • 0.5 dl balsamic vinegar
  • 4 tbsp raisins
  • 150 g quinoa
  • 2 tbsp peppermint, finely chopped
  • 0.5 tsp fennel seeds, finely crushed using a mortar and pestle
  • 0.75 tsp salt
  • 1 dl water
  • a little pepper
Return to the oven
  • 180 g plain yoghurt
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And that's how it's done
And that's how it's done
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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