Description
Stuffed Patty Pan Squash filled with a delicious mixture of Italian sausage, rice, and vegetables, baked to perfection.
Ingredients
Scale
- 6 medium patty pan squash
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: additional Parmesan cheese for topping
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off the patty pan squash and scoop out the centers to create hollow shells. Reserve and chop the scooped-out flesh.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened, about 4–5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add sausage and cook until browned and crumbly, about 6–8 minutes.
- Stir in the chopped squash flesh and cook for 2–3 minutes until softened.
- Remove from heat and mix in cooked rice, Parmesan cheese, and chopped parsley. Season with salt and black pepper.
- Spoon the filling into each hollowed squash, pressing gently to pack.
- Place stuffed squash in a baking dish. Sprinkle with additional Parmesan if desired.
- Bake for 25–30 minutes, until the squash is tender and the tops are golden.
Notes
- Feel free to use different types of sausage based on your taste preferences.
- This recipe can also be adapted to include other vegetables like spinach or zucchini.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 300
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg