It's time for a sunburst

Sunburst, Patty Pan or Summer squash. Pretty name for a pretty vegetable.

It is really good only roasted in a hot oven with some olive oil and salt, but today, I want them stuffed.

While I was cooking, I didn't really measure the ingredients, so you will have to adjust the seasoning to your taste, and the quantities to the size and number of the sunburst.

Ingredients (for 2 people):

4 medium sized patty pans (yellow or green or both)

1/2 bunch spinach

2 cloves garlic, chopped

Half an onion chopped finely

Olive oil

4 to 6 oz of fresh ricotta

1/4 cup of parmesan, grated

A pinch of grated nutmeg

Salt to taste.

Preheat the oven to 350°F.

Bring a big pot of salted water to a boil. Meanwhile prepare the patty pans by cutting the top of them, as if it was a hat. When the water is boiling drop both the hats and the patty pan. Cook for about 15min or until almost done. It should be tender, but since it is going to cook in the oven, have them slightly undercooked.

When the patty pans are done, take them out of the water and remove the inside carefully with a spoon. Reserve. Arrange the empty patty pans in an oven proof dish.

Rinse the spinach and put them in a pan. Cover and cook over medium heat until they are all wilted and all the water has evaporated, for about 4 to 5 min. Drain well.

In the same pot, cook the onion until soft, add garlic, cook until fragrant. Add the spinach and whatever squash you removed from the patty pan. Cook for 5 min or until everything is cooked and hot.

In a bowl, combine the ricotta with the spinach mix, the parmesan, and the nutmeg.

Taste and adjust the seasoning.

Fill the patty pan with the filling, cover with the hat. drizzle with some olive oil and bake in the oven until it is slightly golden and the filling is hot, for about 20 min.

Note : As you can see in the picture I served them with some roasted tomatoes and fresh basil. But on its own it is as delicious.