Roasted Patty Pan Squash & Herb Chickpeas

Adapted from Chocolate and Zucchini

Ingredients:

2 cups canned chickpeas
750 g or 1 2/3 lbs of Patty Pan Squash
Olive Oil
Salt
Cilantro
Fresh Mint
1 Lemon
Black Pepper
Optional:
Chili Pepper

Directions: 

Drain and rinse the chickpeas, then set aside in a bowl.

Preheat the oven to 200°Celcius (400°F).

Cut the stems and roots off of your Patty Pan Squash and cut each of them into 8 sections.

Spread them out into a baking dish and drizzle with olive oil. Sprinkle some salt, then toss them to coat the squash pieces. Roast for 30 minutes or until golden brown.

Let cool.

While the squash is roasting, juice and peel your lemon. Then combine the lemon juice, strips of lemon peel, black pepper, chili pepper, cilantro, mint, and a drizzle of olive oil into a blender. Pulse until fairly smooth. (You can also set aside some of the cilantro and mint to dice by hand and sprinkle on top as garnish)

Add the dressing to the chickpeas, mix well, and let them chill in the fridge until your squash is cool.

Once the squash is cool enough to eat, arrange the pieces on plates and top with the chickpeas. If you set aside some herbs for garnish, sprinkle them on and eat!

Sunburst Squash Stuffed with Spinach and Cheese

INGREDIENTS

4 medium sunburst squash, each 3 1/2 to 4 inches in diameter
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
6 white button mushrooms, stemmed and finely chopped
1 clove garlic, minced
1 tsp tamari
1 large bunch fresh spinach leaves, carefully
washed and finely chopped
1/8 tsp nutmeg
Dash of cayenne pepper
Sea salt and black pepper, to taste
1 large egg, lightly beaten
1/4 cup grated Emmental or Swiss cheese

DIRECTIONS

Preheat oven to 375 degrees F.

Fill a large pot three-quarters full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool.

Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.)

In a skillet over medium heat, melt the butter with the oil. Add the mushrooms and garlic and saute until soft (about 10 minutes). Stir in the tamari and add the spinach. Raise the heat to medium-high. Saute until the spinach is tender and most of the liquid has evaporated (about 5 minutes).

Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the cheese and mix well. Mound the mixture into the hollowed-out squash. Arrange in a single layer in a baking dish just large enough to hold all the squash upright. Sprinkle the remaining 1/4 cup cheese over the tops. Pour hot water into the pan to a depth of 1/2 inch. Bake in the oven for approximately 30 minutes, or until the filling is set and the squash is tender.