Ingredients

• 3 patty pan squash, halved & cored
• 2 Tbsp olive oil
• 1/2 cup onion, diced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1/2 red pepper, finely diced
• 2 sprigs rosemary
• 1 Tbsp garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups cooked wild rice
• 3 Tbsp parsley, chopped – as garnish

Directions

1. Preheat oven to 375 F. Lightly oil a baking pan.
2. Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don’t take off too much. Scoop out seeds and pulp, leaving 3/4″ wall.
3. Lightly oil the inside and sides of squash. Bake in oven, cut side down, ~ 15 minutes. Remove from oven, flip over, and get ready to fill it up.
4. Bring a large pan to medium high heat & add 1 1/2 Tbsp of oil. When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft. Add garlic and cook 1-2 minutes or until fragrant. Remove from heat and stir in cooked wild rice. Add salt & pepper to taste.
5. Generously fill up the squash with the mixture. Bake uncovered ~ 15 minutes or until squash is tender. Happy Eating! Beckie