Stuffed Patty Squash
Stuffed Patty Squash

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, stuffed patty squash. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Stuffed Patty Squash is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Stuffed Patty Squash is something that I have loved my whole life. They’re nice and they look fantastic.

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 recipe, we have to prepare a few components. You can have stuffed patty squash using 12 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Stuffed Patty Squash:
  1. Make ready 6 medium Patty Squash
  2. Get 1 lb ground tube Johnsonville Sausage
  3. Prepare 1 each onion, chopped
  4. Get 1 cup Long Grain Brown Rice
  5. Prepare 2 tsp Salted Butter
  6. Get 1 can 10oz chicken broth
  7. Get 1 cup Seasoned Stuffing Mix
  8. Make ready 1 1/2 cup Frozen Peas
  9. Take 2 tbsp Fresh Chopped Tarragon
  10. Take 2 tbsp Fresh Squeezed Lemon Juice
  11. Take 1 clove garlic finely chopped
  12. Get 2 tbsp Hidden Valley Ranch powder

Feta cheese and fresh dill add a Greek accent to stuffed squash. Trying to add more healthy whole grains. Stuffing a pattypan squash seems like the most delicious way to go. We are growing patty pan squash in our garden.

Steps to make Stuffed Patty Squash:
  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

They are so easy to prepare. After I cut the stem end off and of course. 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. Garden Fresh patty pan squash stuffed with a ground meat filling. Brock cooks with a new vegetable!

So that is going to wrap it up for this special food stuffed patty squash recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!