Irresistibly Savory Stuffed Patty Pan Squash with Sausage and Rice
This Savory Stuffed Patty Pan Squash with Sausage and Rice combines flavorful sausage, vegetables, and rice into a comforting, customizable dish.
Servings: 4 squash
Calories: 350kcal
Equipment
- Oven
- Skillet
- baking sheet
- airtight container
Ingredients
For the Squash
- 2 medium Patty Pan Squash
For the Filling
- 8 ounces Italian Sausage Swap for plant-based sausage for a vegetarian option.
- 1 cup Cooked Rice Substitute with quinoa for a gluten-free make.
- 1 small Onion Chopped; shallots can be used for a milder taste.
- 2 cloves Garlic Minced; opt for fresh over powdered for best results.
- 1 small Red Bell Pepper Chopped; use green for a more robust taste.
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For Topping
- 1/3 cup Grated Parmesan Plus extra for topping; consider Asiago for sharper flavor.
- 3 tablespoons Fresh Parsley Chopped; cilantro can be an alternative.
- 2 tablespoons Olive Oil For sautéing and roasting; avocado oil is an excellent substitute.
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Slice each patty pan squash in half horizontally and scoop out the seeds.
- Brush the squash halves with olive oil and arrange them cut-side up on a baking sheet. Roast for 15 minutes until just tender.
- In a skillet, heat olive oil and sauté chopped onion and red bell pepper for 5 minutes; add garlic and cook for 30 seconds.
- Crumble the Italian sausage into the skillet, cooking until browned and cooked through, then remove from heat.
- In a large bowl, combine cooked rice with the sausage mixture, parsley, parmesan, salt, and pepper. Mix well.
- Fill each half of the roasted squash with the mixture, top with extra parmesan, and bake for 15-20 minutes until golden brown.
- Garnish with fresh parsley, let cool slightly, and serve warm.
Notes
For an extra layer of flavor, drizzle with balsamic glaze before serving.