Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stuffed patty squash. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Stuffed Patty Squash is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Stuffed Patty Squash is something which I have loved my entire life.
Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. An excellent use of the patty pan squash! We will be making this every summer with our patty pan squash!
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook stuffed patty squash using 12 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Stuffed Patty Squash:
- Prepare 6 medium Patty Squash
- Get 1 lb ground tube Johnsonville Sausage
- Make ready 1 each onion, chopped
- Get 1 cup Long Grain Brown Rice
- Make ready 2 tsp Salted Butter
- Prepare 1 can 10oz chicken broth
- Make ready 1 cup Seasoned Stuffing Mix
- Prepare 1 1/2 cup Frozen Peas
- Get 2 tbsp Fresh Chopped Tarragon
- Get 2 tbsp Fresh Squeezed Lemon Juice
- Make ready 1 clove garlic finely chopped
- Take 2 tbsp Hidden Valley Ranch powder
Patty Pan Squash - Southern Inspired Recipe. Elevate squash from a side dish to center stage with a fast and filling ground beef stuffing. Feta cheese and fresh dill add a Greek accent to stuffed squash. Trying to add more healthy whole grains.
Steps to make Stuffed Patty Squash:
- Start boiling enough salted water in a stock pot to cover squash.
- Wash squash well with cold water to remove any sand.
- 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.
- Add squash to boiling water and parboil for 10 minutes. Drain the squash in a colander and allow to cool
- 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.
- Fry sausage until no longer pink. Making sure it is crumbled into small pieces. Place on paper towels and allow to drain completely.
- 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.
- Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent.
- Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions. Stir and cook for 5 minutes
- Sprinkle the insides of the squash with the ranch seasoning
- Salt and pepper to taste
- Preheat oven to 350'
- Stuff with rice mixture and place on a greased glass baking dish.
- Bake for 40 minutes.
- Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown
- Any left over stuffing can be refrigerated for up to 4 days
Garden Fresh patty pan squash stuffed with a ground meat filling. 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. A healthy, vegetarian stuffed Patty Pan Squash. Features wheat berries, kale and mushrooms. Stuff the patty pan squash and place in sprayed baking dish.
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