Description
A delightful blend of tender patty pan squash filled with a savory mixture of sausage and rice, perfect for a cozy dinner or festive gathering.
Ingredients
Scale
- 4 Patty Pan Squash
- 1 lb Ground Sausage (Italian or turkey)
- 2 cups Cooked Rice
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Cheese (mozzarella or cheddar)
- 1 tsp Dried Oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the squash and scoop out the insides.
- In a skillet over medium heat, sauté the chopped onion in olive oil until soft, about 3-4 minutes. Add garlic and cook for another minute.
- Crumble in the ground sausage and cook until browned and fully cooked.
- Stir in the cooked rice and add herbs, salt, and pepper. Let cool.
- Spoon the sausage and rice mixture into the hollowed-out squashes.
- Top with cheese and arrange in a baking dish with a splash of water. Cover with foil and bake for 25-30 minutes.
- Uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Feel free to use plant-based sausage and replace cheese with a vegan alternative for a vegan option. This dish can be made ahead by preparing the filling in advance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg