Baked Flying Saucers - Mexican Style!

Its been a while since I did a recipe post...

In case you are wondering, I have been posting those all to my facebook page and group.

(It just seemed to happen like that this summer)

But I promise to stop that and even things out a bit!

We raided my mother in law's garden recently,

grabbing stuff that was just finishing up.

Like more flying saucer squash!

Ideally you want to pick those squashes when they are fist sized,

but like zucchinis, if you blink, they will grow to enormous proportions!

What you see above is ONE paddypan squash!

We halved it and scooped out the seeds and inner flesh.

What you get left over looks kinda like when you scoop out a pumpkin!

You can dry these seeds and roast them in butter and salt just like pumpkin seeds,

but we rinsed the seeds and dried them off for planting next year.

In a frying pan, we added cooked brown/wild rice, black beans drained and rinsed, roma tomatoes chopped and seeded, yellow tomatoes chopped and seeded, pressed garlic, 1 chopped white onion and spices.  The spices include cumin, cayenne powder, S & P to taste.

Cook off the mixture until the moisture is all but gone.

Fill the squashes, top with shredded cheese and bake at 350 degrees C for 30-40 mins.

Each half served one.

AMAZING!

Super healthy and filling for these cool fall evenings.

This dish also qualifies for Meat-Free Monday!

This dish is easily a meal in itself but you can serve it with a small green salad or cucumber/tomato salad.

I was STUFFED with just the squash...(pun intended)

Anyway, check out my facebook group or page (link beside this post)

for more tips, tricks, recipes and photos from other readers and their garden creations!

Enjoy this wonderful fall!

For those of you who asked...

For those of you who asked me about this on my facebook page & group...

The pattypan squash!

AKA The flying saucer squash.

Its a summer squash, like a zucchini.  It cooks like a zucchini and it tastes like a zucchini.

It just looks a little bit different!

And, boy, can they be different...

Pattypan squash is low in saturated fat and sodium and contains no cholesterol. It provides an excellent source of vitamins and minerals. One cup of cooked pattypan squash provides 38 calories and 43 percent of your daily value of Vitamin C, 13 percent of your daily value of folate, and substantial amounts of vitamin B6, magnesium, potassium and Vitamin A. Additionally, one serving of pattypan squash provides 5g of fiber.

 

Pattypan squash has many disease-fighting elements. Its fiber content helps reduce the risk of colon cancer and reduce dietary cholesterol. The vitamin C found in pattypan squash can also help prevent oxidation of cholesterol in the blood vessels, which in turn can decrease risk for atherosclerosis. Pattypan squash's potassium and magnesium content work to lower blood pressure. Magnesium also reduces the risk for heart attack and stroke.

Read more: http://www.livestrong.com/article/43951-pattypan-squash-nutrition-information/#ixzz23YG5KWFd

Above is the view of the top. 

I say top because, traditionally speaking, the plant is attached to the veggie via the stem. 

Above is the bottom view.

Now to the burning question!

How does one prepare such a veggie?

I slice off the top.

Then slice down the center.

(makes it easier for handling and further slicing)

Once halved, I quarter it!

Pattypans aren't supposed to be as big as your head, but like most summer squashes, if you blink, it will go from cute like disks to humungous veggie monsters!

This one was a little big and therefore had a small row of seeds.

The seeds are soft and you can cook them too, but I just sliced them out.

What you are left with is above.

(kinda looks like a heart!)

Continue slicing to your hearts desire.

The thinner the veggie slice, the faster it will absorb oil and cook.

You have to be aware of the thickness because you could end up with some slices where the inside is cooked, but the thicker outer rim is still raw.

My favorite way to prepare these veggies is to heat up some oil and fry them up, adding pressed garlic towards the end.  You can stuff them...

...roast them or steam them. 

Throw them in your favorite casserole, stir-fry or even muffins or bread (shred them for use in baking).

Since they are really mild tasting (or don't really have a specific taste of their own), you can add just about any spice to add flavour.  Chili powder, cayenne, coriander, black pepper.  Or you can serve them with a really flavourful food to balance out the meal.

Salt is a must!



These veggies don't keep, so its important to eat them shortly after they have been picked.

Trust me, if I ever find a way to store these beauties, YOU'LL be the first to hear about it!

Recipe Feature...3 meals in one post!

I've been away all week again...so I find the post ideas have been piling up...

I was about to make 3 posts with a lot of details about each meal.  Instead...I want my readers to get the most bang for their buck.  Here is a post that features 3 hit meals from the past week.  All were delicious.  Some were planned, some were accidental...some used recipes, some were made up on the spot.

Here are the delectible servings of seasonal, easy and CHEAP meals (they all required at least ONE ingredient that DIDN'T come from the backyard).



Dinner last Sunday, some for family and some for friends



Aubergine & Courgette Bake

1 large eggplant

2 Tbsp olive oil

1 large onion (chopped)

2 garlic cloves (crushed)

2 lbs tomatoes (peeled and chopped)

a handful of fresh basil leaves (chopped)

1 Tbsp fresh parsley (chopped)

2 zucchinis (sliced lengthwise)

whole wheat flour for coating

shredded mozzarella

parmesan cheese

1.  Slice the eggplant, sprinkle with salt and set aside for 45-60  min.

2.  Heat the olive oil in a large frying pan.  Fry the onion and garlic for 3-4 minutes until softened.  Stir in the tomatoes, half the basil and the parsley.  Bring to a boil.  Reduce the heat and cook, stirring, for 25-35 minutes until sauce has thickened.  Mash the tomatoe to a pulp.

3.  Rinse and dry the eggplant.  Dust the eggplant and zucchinis with the flour.

4.  Heat more olive oil in another frying pan and fry the eggplant slices and zucchini slices until golden brown.  Set aside.

5.  Preheat the oven to 350 degrees.  Butter an overproof dish.  Put a layer of eggplant, the zucchini in the dish, pour a layer of sauce and scatter with some mozzarella.  Sprinkle over most of the remaining basil and parsley.  Repeat the layers, ending with mozzarella.  Sprinkle with the parmesan and remaining herbs on top and bake for 30-35 minutes.  Serve at once.

(REF:  The Complete Encyclopedia of Vegetables and Vegetarian Cooking, by Roz Denny & Christine Ingram, 1997)



Saturday Lunch at Home



Swiss chard noodles with Pesto sauce

a dozen large leaves of Swiss chard, sliced in long lenths

walnuts

3 Tbsp olive oil

1 onion cut in lengths

2 cloves garlic crushed

handful of basil leaves

a tsp of parmesan

handful of cherry tomatoes as topping

whole wheat bagels toasted with butter & a dash of parmesan

S & P

Fry up the onions and walnuts in some of the oil.  Add garlic and chard and simmer.  Grind salt over the whole mess.  Add basil and some of the parmesan.  Heat and serve in bowls with cherry tomatoes and toasted bagels.  Top greens with more parmesan.  



Dinner on Saturday night



Squash and Tomatoes on noodles

1 Flying saucer squash

1 pit red and black cherry tomatoes

2 cloves garlic

1 1/2 cups chopped chicken breast

2 tbsp fresh oregano and parsley

2 tbsp olive oil

spaghetti noodles

shredded cheddar

S & P

Microwave the chopped flying saucers for 2 minutes.  Fry up the heated squashes in olive oil until browned.  Add garlic and chicken and simmer for 5 min.  Add sliced cherry tomatoes, oregano, parsley, salt and pepper.  Simmer a 5 more minutes.  Serve over noodles and top with shredded cheddar. 

REVIEW:

These meals were a hit each time.  Each dish hit a different flavour of the season.  The first recipe was wonderful but WAY too much oven and frying for a hot summer day.  I could see me making that dish and freezing it for a fresh taste of summer in the mid-winter season (not sure how these ingredients would stand up to freezing...but worth a shot!).  The second two recipes were completely made up from stuff we needed to eat up.  Both required a minimal amount of frying and served up hot and fresh.  

If you wonderful readers make this dish, let me know, post a pic of your creation on my facebook page!  Lets all share our accomplishments.  

That's me...saving the planet one low carbon footprint meal at a time... 

Flying saucers...not necessarily from Mars

After last year, growing and eating zucchinis became a passion of mine.  I was never a huge fan of the tasteless gourd...but I am a born-again zuke lover.  This year I couldn't resist buying the flying saucer squash plant.  The picture on the tag was not unlike the image above.  I think they an adorable edition to our garden.  The debate between hubbie and I is are they a summer squash like zucchini?  Or are they like a winter squash like butternut or acorn squash?  The plant grows like a central bush like a zucchini plant, rather than vine-like as its winter squash cousins do. 

I have so many stuffed zucchini recipes put aside, that I thought I would try it out on something more fun...like a flying saucer! 



Because it is our first year with flying saucers...I had no idea what was the perfect picking size?  When they are cute and small?  Or do I neglect them for a few days and let them get as big as my hand (as shown above)?

I started browning some ground beef before I chopped off the top of the squash.  I simmered the beef for a few minutes while I dug out the center of the flying saucers.  Hope the martians didn't mind the renovations...

I added some chopped tomatoes, cooked brown and wild rice (I had in the fridge), some purple peppers (the turned green upon being cooked) and since we had no onions in the house, I used frozen wild leeks!  (we picked them this past May)



In the oven they went...at 375 degrees C and baked for 25 min.  Topped with mozzarella, of course.



After almost 35 min, I took them out of the oven, perfectly browned and crisp.  (I added a green zucchini and a yellow zucchini because I made too much filling...and truthfully, the flying saucers didn't look big enough to fill both  my husband and myself in one meal)

This was one yummy, healthy meal...and it occurred to me that the only thing we didn't grow ourselves was the beef, the cheese and the rice.  Pretty low cost meal indeed! 

What's the weirdest thing you've ever grown?  (could be the name, the shape or the colour)