Description
A beautiful summer dish, stuffed patty pan squash combines hearty filling with tender squash for a meal that’s as eye-catching as it is delicious.
Ingredients
Scale
- 4 large patty pan squashes, firm and unblemished
- 1 pound ground beef (or turkey)
- 1 cup cooked rice (or quinoa)
- 1 cup diced tomatoes (fresh or canned)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or blend)
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut tops off squashes and scoop out seeds to create bowls.
- Heat olive oil in a skillet, sauté onion and garlic until golden and fragrant.
- Add ground beef or turkey, cook until browned. Season with paprika, oregano, salt, and pepper.
- Stir in diced tomatoes and cooked rice. Simmer for 5 minutes.
- Remove from heat, mix in half the shredded cheese.
- Spoon filling into squashes, press down, and top with remaining cheese.
- Place in baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly.
- Cool slightly, garnish with fresh basil or parsley, and serve warm.
Notes
Don’t overcook the squash; it should be tender but not mushy. Season the filling well before stuffing for the best flavor. These freeze well for future meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: stuffed squash, patty pan, summer recipe, baked vegetables