Description
Indulge in the comforting flavors of stuffed patty pan squash filled with savory sausage and fluffy rice. This dish not only satisfies your hunger but also evokes warmth and nostalgia with every bite. Perfect for brunch or a weeknight dinner, the vibrant colors and rich textures make it an irresistible centerpiece.
Ingredients
Scale
- 4 medium patty pan squash
- 1 lb Italian sausage (or your choice)
- 2 cups cooked jasmine rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated mozzarella cheese
- ¼ cup fresh parsley or basil, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking dish with nonstick spray.
- Cut off the tops of the patty pan squash and scoop out seeds, leaving enough flesh for stability.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, add garlic, then crumble in the sausage; cook until browned.
- In a bowl, mix cooked rice with the sausage mixture, herbs, half of the cheese, salt, and pepper.
- Stuff each squash with the filling and place in the baking dish. Top with remaining cheese.
- Cover with foil and bake for 30 minutes; uncover for the last 10 minutes until cheese melts.
Nutrition
- Serving Size: 1 stuffed patty pan squash (250g)
- Calories: 305
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg