This recipe comes from Ohmyveggies.com and serves 4. It takes about 1 hour between prep and cooking. The number of squashes will depend on their size, but will definitely make 2 good size ones.
1 tbsp. olive oil
1 small onion, diced
1 garlic clove, minced
2 tsp. cumin
1/2 tsp. dried oregano
1 small tomato, diced
2 cobs of sweetcorn, kernels removed
1/2 cup vegetable stock
1 1/2 cups cooked quinoa (which is about 1/2 cup uncooked)
1 bell pepper, seeds removed and chopped
chilli pepper to taste
salt and pepper to taste
3/4 cup crumbled feta cheese
1/4 c. coarsely chopped coriander
Preheat oven to 350 degrees. Grease a 9 x 11 baking dish with oil.
First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and sweetcorn and saute for 3 minutes, then stir in stock, quinoa, pepper, and chilli. Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup of feta cheese and salt and pepper to taste.
Divide filling into pattypan squash. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with coriander and remaining feta before serving.