Stuffed Patty Squash

A friend gave me a few patty squashes from her garden.  I never had them before so I went online to get some ideas of how to use them.  This is a simple baked squash with mushroom stuffing.

Ingredients:
2 patty squash (these come in different sizes, shapes & color)
1 small container baby bellas
1 carrot
1 stalk celery
1/2 small red onion
1-2 cloves garlic
1 sprig rosemary
1 tsp organic tomato paste
Himalayan Salt (to taste)
Veggie Broth

Step #1: Preheat oven to 400.  Dice onion, carrot, celery, mushrooms & mince garlic.  Cut patty sqaush in half and scope out seeds (on of the squash was super small, so it really was just 1 and a top instead of 2)

Step #2: Add veggie broth to cover bottom of pan.  Add minced garlic and rosemary.  Saute on low for a few minutes to infuse rosemary to broth.

Step #3: Add in onions, carrots, and celery & salt.  Saute until start to get tender. While veggies are sauteing, cut patty squash in half and scope out seeds (on of the squash was super small, so it really was just 1 and a top instead of 2). Place on parchment lined baking tray and cook until fork tender (about 45-60) (Note, they may cook faster if you cook cut side down instead of what I did)

Step #4: Add in mushrooms.  Saute until soft.  Remove rosemary sprig and add to food processor or blender. Add tomato paste.  Gently blend.  (Add additional veggie broth is needed)

Step #5: Stuff squash and enjoy.