Monday, September 10, 2012

Stuffed Pattypan Squash

This is really more of a method than an actual recipe, but these stuffed squash are a great way to use up leftovers that are hanging around in your fridge.  They can be made with any variety of summer squash, but I love the shape of the pattypan squash, they're too cute.  This recipe would work for either a side or main dish.  Change up the fillings as you see fit...use orzo or quinoa in place of the rice, ground beef instead of sausage, parmesan or monterey jack in place of can do just about anything once you have the method down!  

Stuffed Pattypan Squash

1 cup chicken broth
1/2 cup rice
4 pattypan squash
1/2 onion
1/2 sausage, browned and crumbled
1/4-1/2 cup finely shredded manchego cheese
1/4 teaspoon red pepper (cayenne)
salt and pepper, to taste

Preheat oven to 375 degrees.

Add about 3 inches of water to a pot or saucepan with a lid, lightly salt the walter and bring to a boil.  Add the squash to the boiling water and allow to cook for about 10 minutes, or until the squash is fork tender.  Remove the squash and allow it to cool.  Meanwhile, bring the chicken broth to a boil, then add rice.  Simmer until liquid is absorbed and the rice is tender.  

Drain the water from the pot that had the squash and heat up a little oil over medium heat.  Saute the onion until tender. 

In a bowl, combine the cooked rice, onion, sausage, cheese and red pepper.  Remove the tops of the squash and scoop out some of the flesh inside, trying not to cut all the way through the squash.  (If you do, it's okay, the filling is dense enough it shouldn't cause any mess...not that I'd know...)  If you choose to add some of the scooped out flesh to the filling, squeeze out the excess water.  Check your filling for seasoning and add salt and pepper as desired.  Stuff the squash with the filling, mounding a little on top as well.

Spray a baking dish with a little nonstick spray and place the filled squash inside.  Bake in preheated oven for 20 minutes or until everything is warmed through and the squash is very tender.  

Makes 4 side-dish servings or 2 main-dish servings

**You could more than likely use this filling to stuff bell peppers as well, just add about 1/2 inch of hot water to the baking dish before baking them.

©2009 Epicuriosities | by TNB