Recipe: Appetizing Stuffed Patty Squash

Stuffed Patty Squash. An abundant harvest of patty pan squash led me to this recipe elsewhere on the internet. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked.

These patty pan squash are adorable, tasty, & stuffable. This vegetarian / vegan stuffed squash Patty pan squash are a variety of summer squash and like most summer squash (potentially all), the. Brock cooks with a new vegetable! You can cook Stuffed Patty Squash using 12 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Stuffed Patty Squash

1. Prepare 6 medium of Patty Squash.
2. You need 1 lb of ground tube Johnsonville Sausage.
3. You need 1 each of onion, chopped.
4. It's 1 cup of Long Grain Brown Rice.
5. You need 2 tsp of Salted Butter.
6. It's 1 can of 10oz chicken broth.
7. It's 1 cup of Seasoned Stuffing Mix.
8. Prepare 1 1/2 cup of Frozen Peas.
9. Prepare 2 tbsp of Fresh Chopped Tarragon.
10. Prepare 2 tbsp of Fresh Squeezed Lemon Juice.
11. It's 1 clove of garlic finely chopped.
12. It's 2 tbsp of Hidden Valley Ranch powder.

He uses a local organic patty pan squash to create a delicious vegan recipe. Stuffing a pattypan squash seems like the most delicious way to go. We are growing patty pan squash in our garden. They are so easy to prepare.

Stuffed Patty Squash step by step

1. Start boiling enough salted water in a stock pot to cover squash..
2. Wash squash well with cold water to remove any sand..
3. With a pairing knife, cut a circle about an inch in diameter around the stem side. Use a table spoon to remove the lid and scoop the seeds out. Making sure not to scrape the sides and bottom too thin..
4. Add squash to boiling water and parboil for 10 minutes. Drain the squash in a colander and allow to cool.
5. Cook the rice with 1/2 the can of chicken stock with 1 cup of water in a microwave safe glass bowl covered with plastic wrap for 5 minutes on high then an additional 14 minutes on medium..
6. Fry sausage until no longer pink. Making sure it is crumbled into small pieces. Place on paper towels and allow to drain completely..
7. Put the rest of the chicken stock and 2 teaspoons of butter in a microwave safe bowl and cook for 3 minutes then add the stuffing and stir until moist..
8. Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent..
9. Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions. Stir and cook for 5 minutes.
10. Sprinkle the insides of the squash with the ranch seasoning.
11. Salt and pepper to taste.
12. Preheat oven to 350'.
13. Stuff with rice mixture and place on a greased glass baking dish..
14. Bake for 40 minutes..
15. Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown.
16. Any left over stuffing can be refrigerated for up to 4 days.

After I cut the stem end off and of course. Garden Fresh patty pan squash stuffed with a ground meat filling. These pretty little patty pan squash are stuffed with a tasty rice, spinach, and Parmesan Patty pan squash is also known as custard squash, scallop squash, sunburst squash, or "that little squash. Here's the lowdown: Patty pan squash (sometimes written "pattypan squash") is a small, scalloped, round summer squash that is just as healthy as it is delicious (particularly when it's stuffed patty pan. Pattypan squash stuffed with a spicy, smoky quinoa and corn filling.