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RECIPE
10 INGREDIENTS7 STEPS45MIN

Veggie Stuffed Patty Pan Squash

5.0
2 Ratings

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Lemons and Basil

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Stuffed patty pan squash with left-over sweet potato veggie burger, onions, peppers, cooked kale and topped with feta!
45MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Pattypan Squash
1/2 cup
Canned Black Beans
or 2 Sweet Potato Veggie Burgers
1
Sweet Potato , mashed, cooked
or 2 Sweet Potato Veggie Burgers
1/2 cup
Bell Peppers , chopped
1 1/2 cups
Kale , chopped
2 Tbsp
Feta Cheese
to taste
Fresh Herbs
1/2 cup
Onions , chopped
to taste
Salt and Pepper
to taste
Cayenne Pepper

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Nutrition Per Serving

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CALORIES
119
FAT
1.9 g
PROTEIN
6.7 g
CARBS
22.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Bake Pattypan Squash (2) for 20 minutes.
Step 3
Recreate veggie burger patties by mixing Sweet Potato (1) with Canned Black Beans (1/2 cup) and some Salt and Pepper (to taste) and Cayenne Pepper (to taste).
Step 4
Mean while, add Onion (1/2 cup) and Bell Pepper (1/2 cup) pan and saute until onions are soft and transparent, add in Kale (1 1/2 cup) and cook until tender. Take the "veggie patties" and cut into small squares, add to onions and peppers and cook until heated through.
Step 5
Remove squash from oven and cut top off. Scoop out soft insides, chop and add to other cooked vegetables. Add mixed “stuffing” to hollow squashes and cook for another 10 minutes.
Step 6
Once Stuffed Squash have cooked, remove from oven and add Fresh Herbs (to taste) and Feta Cheese (2 tablespoon).
Step 7
Serve and enjoy!

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Nutrition Per Serving
Calories
119
% Daily Value*
Fat
1.9 g
2%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
4.2 mg
1%
Carbohydrates
22.0 g
8%
Fiber
7.0 g
25%
Sugars
7.9 g
--
Protein
6.7 g
13%
Sodium
133.3 mg
6%
Vitamin D
0.0 µg
0%
Calcium
149.6 mg
12%
Iron
2.1 mg
12%
Potassium
931.1 mg
20%
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