Stuffed patty pan squash

Patty pan squash are good sautéed whole, quartered or sliced when they are small, but when they get a little bigger, such as the ones shown here, they are perfect for stuffing with anything your imagination can come up with. To make these I cut the top off of the patty pan squashes, hollowed out the inside with a melon baller, stuffed them with a mix of cooked quinoa, sautéed onion and summer squash, grated carrot, arugula, cheddar cheese, salt and pepper, then I put the cap back on and baked in a 350° oven for about 20 minutes.