Stuffed Patty Pan Squash

I've never used these cute little sunburst looking veggies before- but when I pasted then at the farmers market for only $1 a pound I had to get a few.

Stuffed Patty Pan Squash

5 Patty Pan squash 

10 ounces cooked brown rice

4 ounces goat cheese

1/4 Cup slivered almonds-roughly chopped

1 Cup edamame

1/3 Cup dried cranberries-roughly chopped

1 Cup shredded carrots

1 Tablespoon orange zest + juice from 1 orange

Cut off tops & bottoms of squash (to use as a flat base)

Cut each squash in 1/2 in the center of the scalloped edge & scoop out some of the center flesh. Be careful not to dig too deep- I lost one because of deep digging. lol

Check out these cute little 1 ounce goat cheese medallions I picked up at Trader Joe's! So cute!

Add in 1/2 once goat cheese to the bottom of each squash.

In a medium bowl add in cooled off cooked brown rice, edamame, shredded carrots, dried cranberry, almonds, orange zest. Mix well.

Add a scoop of rice mix to each squash- I also added a pack of mushrooms in the pan for a side veggie.

Squeeze the juice from the orange over the pan-ok if it gets in the pan- add in a little water to bottom of the pan (to act as a steam bath)

Bake at 400 degrees for 35 min or until squash is fully cooked- knife goes in smoothly to edges.

 Makes for a great Fall main, or side dish! YUM!

:) 

(2 halves 6 WW points)