1 large white pattypan
2 cloves garlic
100g bulgur wheat (rice, quinoa etc would also work)
½ tin black beans (kidney or other types of bean would also work)
1 teaspoon fennel seeds
1 teaspoon dried sage
1 teaspoon smoked paprika
Salt and pepper to taste
Small amount fresh chilli if desired
Grated vegan cheese if desired
Pre-heat oven to 180
Wash pattypan, remove stalk and slice in half through the widest point to make 2 dish-shaped pieces. Scoop out seeds, drizzle cut side with olive oil, and place cut-side-down on a baking sheet. Pierce the skin 3 or 4 times per half to allow steam to escape. Bake for 20 minutes or until flesh is not quite cooked.
Meanwhile, finely chop onion, garlic and chili (if using). In a pan that has a lid, fry onion gently for 5 minutes or until translucent. Add garlic and chilli and fry for another 5 minutes. Add bulgur wheat and stir to coat with oil. Add herbs and spices, stir again. Then add stock, bring to a simmer, and put lid on pan, checking and stirring periodically. After 5 minutes or when the liquid is 80% absorbed, turn the heat off but leave the lid on for another 3-5 minutes to allow the remainder of the liquid to be absorbed.
At this point, turn the pattypan over cut-side-up, season with salt and pepper, and return to the oven for 5 minutes.
When the stuffing mixture is cooked, add ½ tin of black beans, stir. Get pattypan out of oven, pack the stuffing mixture into the scooped out hollow and covering as much of the rest of the cut surface as possible, pressed down with a spatula. Sprinkle grated vegan cheese if desired. Return to the oven for 20 minutes or until browned.
Serve on its own or with steamed greens.
Adapted from this recipe: https://blog.fatfreevegan.com/2006/07/patty-pan-squash-stuffed-with-cajun.html