Description
This Stuffed Patty Pan Squash with Sausage and Rice is a cozy, hearty dish made with tender squash, savory sausage, and fluffy rice. It’s the perfect summer dinner that’s both comforting and seasonal. Great for weeknight meals or gatherings, it’s packed with flavor and beautiful to serve.
Ingredients
1 ½ pounds patty pan squash
½ pound ground sausage
1 cup cooked rice
½ medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
⅓ cup grated Parmesan cheese
¼ cup breadcrumbs
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
Instructions
1. Trim the tops off patty pan squash and scoop out the center flesh. Reserve the flesh.
2. Steam or boil the squash shells for about 5 minutes until just tender. Set aside to drain and cool.
3. In a skillet, heat olive oil and sautée diced onion and garlic until soft.
4. Add sausage and cook until browned, breaking it apart as it cooks.
5. Stir in reserved squash flesh and cook for 2-3 more minutes.
6. Add cooked rice and season with salt, pepper, and paprika. Remove from heat.
7. Mix in chopped parsley and Parmesan cheese to the sausage and rice mixture.
8. Preheat oven to 375°F. Arrange squash shells in a baking dish.
9. Fill each shell with sausage and rice mixture.
10. Sprinkle breadcrumbs and extra Parmesan on top, and drizzle with olive oil.
11. Bake for 20-25 minutes until tops are golden and filling is heated through.
12. Serve warm and enjoy!
Notes
This dish can be made ahead by prepping the filling the day before.
Try adding mushrooms or bell peppers for a veggie boost.
Use gluten-free breadcrumbs if needed for a GF version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 290
- Sugar: 2g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg