Summer squash offer bountiful opportunities for vegetable-forward dishes. Stuffed pattypan squashes offer mildly sweet flavor along with vibrant yellow color. Other varieties such as Delicata squash also work well. Stuff a few exceptionally large squashes or a plethora of smaller specimens. The filling is flexible – look for a good mix of colors and textures and a variety of flavors to compliment the squash.

Ingredients

• 3 large (at least 6″ diameter) pattypan squashes (or more, smaller squashes)
• 2 bell peppers
• 2 cups brussels sprouts (or other filler vegetable)
• 1 medium yellow onion
• 3/4 cup lentils
• 1 (2-cup) Jar tomato sauce
• 1 1/2 cups coarsely-chopped walnuts
• Olive oil, as needed
• 2 tsp. Cumin
• 1 1/2 tsp. Salt
• 1 tsp. paprika
• 1 tsp. cayenne
• black pepper, to taste

Directions

1. Preheat oven to 425 degrees Fahrenheit. Remove a small amount of the stem and base of each squash, so that it can sit flat. Slice each squash in half longitudinally to create a disk shape. Remove the seeds to create a filling cavity.
2. Place the squashes opening-up on a baking sheet. Brush with a liberal blend of olive oil, cumin, paprika, and half the salt. Bake in preheated oven for 20 to 25 minutes, until beginning to darken.
3. Finely dice the peppers, sprouts, and onion. Sauté in olive oil with the remaining spices until reduced to about half of its volume (about 10 minutes). Remove from heat.
4. Bring tomato sauce to a boil in a small pot. Add the lentils and cook for about 6 minutes, until liquid is fully absorbed. Remove from heat.
5. Mix the lentils into the vegetable medley. Place into the squashes, mounding as needed. Top with the walnuts. Return to the oven for 15 to 20 minutes until walnuts are golden brown.