Stuffed Patty Squash

Name: Stuffed Patty Squash
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 medium Patty Squash; 1 lb ground tube Johnsonville Sausage; 1 each onion, chopped; 1 cup Long Grain Brown Rice; 2 tsp Salted Butter; 1 can 10oz chicken broth; 1 cup Seasoned Stuffing Mix; 1 1/2 cup Frozen Peas; 2 tbsp Fresh Chopped Tarragon; 2 tbsp Fresh Squeezed Lemon Juice; 1 clove garlic finely chopped; 2 tbsp Hidden Valley Ranch powder

seahorse0109 @cook_3816792

A friend brought me a bunch of these squash. I had no clue what to do with them. I hated to see them waste so I thought everything is good stuffed!

seahorse0109 @cook_3816792

A friend brought me a bunch of these squash. I had no clue what to do with them. I hated to see them waste so I thought everything is good stuffed!

Saved

Ingredients

30 mins

6 servings

6 mediumPatty Squash
1 lbground tube Johnsonville Sausage
1 eachonion, chopped
1 cupLong Grain Brown Rice
2 tspSalted Butter
1 can10oz chicken broth
1 cupSeasoned Stuffing Mix
1 1/2 cupFrozen Peas
2 tbspFresh Chopped Tarragon
2 tbspFresh Squeezed Lemon Juice
1 clovegarlic finely chopped
2 tbspHidden Valley Ranch powder

Saved

Steps

30 mins

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