Stuffed Patty Squash
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!
Stuffed Patty Squash
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!
Cooking Instructions
- 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
Similar Recipes
-
Patty Pan Squash Patty Pan Squash
As a kid we had these and a bit bigger ones that were cream colored. We also pretended they were flying saucers either way we would devour them! These are also delicious stuffed with bulk sausage.
-
A new twist on patty pan squash A new twist on patty pan squash
Cheap and tasty.
-
Squash patties Squash patties
I love squash. All squash. I make these patties out of yellow summer squash or zucchini or a mix of both. They’re almost like eating a hash brown. The longer you let the shredded squash drain, the more bite to the patty. These are a great vehicle for anything you want to put on top or straight out of the skillet. My daughters and I make ourselves sick eating these 😂#mycookbook
-
Homemade Veggie Patty Homemade Veggie Patty
Easy to personalize and not as hard as you may think to make !! You’re going to be so proud of yourself after you make these 😊. You are going to love those flavorsss
-
Zucchini Burger Patties Zucchini Burger Patties
These can be eaten as a #maindish like an #openfacedsandwich on top of bread, buns, or whatever you like. Also can be eaten as #veggieburgers on your favorite buns! 🤤👍 Further, they can be eaten as a substitute for #eggplantparmesan or simply as a #sidedish of GIANT, breaded, cheesy, #zucchini deliciousness! 🤩 I made these one day because I had the Biggest zucchini I'd ever seen and didnt know WHAT to do with it! This was a Great Idea! 👏👏👏 (seriously, 🙄 it was as wide as & longer than my carton of eggs!😂🥳)
-
Spinach Corn Patty Burger Spinach Corn Patty Burger
#greenvegIt's a delectable evening snack, and an easy way to make the kids eat spinach and corn if they do not like it. In this burger recipe, a delicious patty made from corn, potatoes, spinach and a dash of spices. This is the best way to make your kids eat spinach.
-
-
Courgette Patties with Tzaziki Dip Courgette Patties with Tzaziki Dip
Hello everyone, The other day I was chatting with a really sweet new blogger friend, in regards to recipes with Courgettes/Zucchinis. She mentioned that her garden is filled with Courgettes, and besides soups she really didn’t know what else to do with them. So, because I know she is a very busy bee, I am posting another recipe that I think she will enjoy, as I hope you will too. 🙂This appetizer goes great with the famous Tzaziki Dip, which I think or I am sure most know of, so to accompany this absolutely delicious Courgette dish, I made the traditional Tzatziki dip. This dip recipe varies from region to region in Greece, others add dill, other add capers, personally the taste is the same as long as there is cucumber, olive oil, and garlic it’s Tzaziki.The drinks that usually accompany these types of appetizers is Ouzo or Tsipouro, but again it could be beer, (I don’t drink Ouzo or Tsipouro…I am more of a wine person 🙂 ) it all comes down to what you enjoy drinking. 🙂
-
Kale Patties Kale Patties
While transitioning to a plant-based diet I have been tirelessly attempting to create a simple “veggie burger” that not only taste AWESOME but contains tons of the daily essential vitamins and minerals that our bodies need to function on an optimum level. I hope you ENJOY and remember.... “Health is the new Wealth”!
-
Tender Shrimp Patty and Avocado Burgers Tender Shrimp Patty and Avocado Burgers
I've hated the meat patties you get at fast food restaurants ever since I was a kid... I like shrimp burgers, so I made a burger that preserves the tender texture of the shrimp, then combined it with avocado, which goes so well with shrimp.In Step 2, in order to keep the shrimp tender and delicious, cut them into large chunks. Please adjust the amount of avocado to your liking. Recipe by Usagi no Cima
-
Sweet & Salty Lotus Root Cheese Patties Sweet & Salty Lotus Root Cheese Patties
Regular lotus root patties are common, but I started thinking that they would taste good with cheese, so I made these. At first, I grated the lotus root by hand, but that was so much work that I started using a food processor, and they came out so well.When you add them to the frying pan, they may fall apart easily, so be careful. When the bottom has become crispy, flip it over. If you don't have a food processor, you can grate them by hand, using a grater. Recipe by Raby -
Cheesy Sausage stuffed in Pattypan Squash Cheesy Sausage stuffed in Pattypan Squash
When I was a kid me and my brothers would fly the pattypan squash around like flying saucers. My Mom would cook them and we would eat the flying saucers without us knowing it. The squash became harder and harder to get throughout the years. I didn't know how to cook them and I thought you had to peel them, like spaghetti squash. So I asked my Mom how to cook them and did they have to be peeled. She chuckled and said that it was easy and no need to peel just cook them like yellow squash.
More Recipes
Comments