Savory Stuffed Pattypan Squash

This was the first time I have ever cooked with pattypan squash. They are the perfect shape for stuffing! I filled them with my version of ‘ground beef’ using TVP. 

Ingredients:

1 ½ cup veggie broth

1 tablespoon soy sauce or liquid aminos

¼ teaspoon liquid smoke

½ cup TVP

1 teaspoon maple syrup

½ teaspoon cumin

1 teaspoon garlic powder

¼ teaspoon cayenne

1 tablespoon olive oil

1 teaspoon salt

½ medium onion, finely chopped

5 roma tomatoes, choppen

½ cup corn (optional)

2 medium pattypan squash

Ingredients for cheese sauce, or you can use any vegan cheese

¼  cup raw cashews (pulsed in a food processor to a powder consistency)

2 tablespoons nutritional yeast

¾  teaspoon salt

¾  teaspoon garlic powder

¾ teaspoon onion powder

½  teaspoon paprika

2 teaspoons arrowroot powder

1 tablespoon tomato paste

about ½ cup soy milk

Directions:

1. Preheat oven to 375 degrees Fahrenheit

2. In a large skillet over medium heat, bring veggie broth, soy sauce and Liquid Aminos to a boil. Add TVP, maple syrup, cumin, garlic powder and cayenne and stir until all the liquid is absorbed. Remove from skillet and set aside.

3. In the same skillet over medium heat, heat olive oil and salt. Add onions and cook until onions are slightly translucent, about 4 minutes. Add roma tomatoes and corn and heat for about 3 minutes.  Add the TVP to the mixture and mix thoroughly and remove from heat.

4. Cut the tops off of the pattypans and hollow out the insides with a spoon, removing all the seeds. Stuff each squash with ½ the TVP mixture.

5. On a large baking sheet, place squash in oven for about 25 minutes. After 25 minutes, remove from oven and top with your favorite vegan cheese (see below for directions on how to make my vegan cheese sauce) and cook for another 10 minutes.

Vegan Cheese Sauce: In a small sauce pan over medium heat, heat all ingredients stirring constantly until the sauce is a thick fondue-like consistency.