Stuffed Patty Pan Squash

This week in my Cardo's Farm CSA, I got one of my favs, patty pans!

From Cardo's:
Patty Pan Squash
Swiss Chard
Garlic
Onion

From Homestead Farms:
Ground Chicken

Other ingredients:
Olive Oil
Sage
Crushed Red Pepper
Parmesan Cheese
Salt & Pepper
Cooked Rice

**NOTE: To stuff a handful of patty pans, you only need about 1/4 lb meat and a couple pieces of chard. On recipes like this, I always cook the full pound and use the leftovers for other things. I used the leftover filling here for a pizza and for leftover scrambles (I do that All.The.Time. Put leftovers in scrambled eggs.)

Preheat oven to 375

Core the Patty Pans
I used a small knife to remove the tops then spooned out the meat

Chop everything you removed

Chop:
Swiss chard, onion, and garlic

Sautee the ground chicken with all the veggies. Add oil as needed. The ground chicken I used was not very fatty, so I added olive oil. Add sage and crushed red pepper (you can use whatever herbs you want, that's what I grabbed tonight).

Once the meat is brown, remove from heat and add the parm.

 

Olive oil the bottom of any oven safe dish. I used a cast iron skillet. Stuff your patty pans and put them in the prepared dish. Drizzle olive oil over the tops of the patty pans.

Bake at 375 for about 45 minutes until the squash are tender. Serve on a bed of rice.