Stuffed Patty Pan Squash with Sausage and Rice
Deliciously stuffed patty pan squash filled with savory Italian sausage, rice, and a zesty tomato sauce, offering a colorful and flavorful meal that's easy to prepare.
Ingredients
Main Ingredients
- 4 medium Patty pan squash
- 1 pound Italian sausage Use mild or spicy based on preference.
- 1 cup Rice, cooked Jasmine or brown rice works well.
- 2 tablespoons Olive oil
- 1 medium Onion, chopped Yellow or white onion.
- 2 cloves Garlic, minced
- 1 cup Bell peppers, chopped Mix of colors for visual appeal.
- 1 cup Tomato sauce Homemade or store-bought.
- ½ cup Cheese, shredded Use mozzarella or parmesan for topping.
- Salt and pepper To taste.
- Herbs Fresh basil or parsley for garnish (optional but recommended).
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off each patty pan squash and scoop out the insides, leaving about a ¼-inch wall.
Cooking the Filling
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion, garlic, and bell peppers until soft and fragrant, about 5–7 minutes.
- Add the cooked Italian sausage to the skillet and mix well, allowing flavors to meld for another 3–4 minutes.
- Stir in the cooked rice and tomato sauce. Season with salt, pepper, and fresh herbs. Cook together for 2–3 minutes.
Stuffing and Baking
- Remove the filling from heat and spoon it into each hollowed patty pan squash, ensuring they are well-packed.
- Place the stuffed squashes in a baking dish, add a little water to the bottom, and cover with aluminum foil.
- Bake for 25–30 minutes or until the squash is tender.
- If using cheese, remove the foil, sprinkle cheese on top, and bake for an additional 5–10 minutes until melted and bubbly.
- Let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
Best enjoyed warm. Can be customized with different fillings or dietary alternatives. Great for meal prep and entertaining.