Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed patty squash. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Combine remaining ingredients in a bowl with the minced squash, mixing well. Stuff each squash to overflowing with the mixture, and place them in a baking dish.
Stuffed Patty Squash is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Stuffed Patty Squash is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have stuffed patty squash using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Patty Squash:
- Make ready 6 medium Patty Squash
- Make ready 1 lb ground tube Johnsonville Sausage
- Prepare 1 each onion, chopped
- Make ready 1 cup Long Grain Brown Rice
- Get 2 tsp Salted Butter
- Take 1 can 10oz chicken broth
- Make ready 1 cup Seasoned Stuffing Mix
- Prepare 1 1/2 cup Frozen Peas
- Prepare 2 tbsp Fresh Chopped Tarragon
- Make ready 2 tbsp Fresh Squeezed Lemon Juice
- Get 1 clove garlic finely chopped
- Get 2 tbsp Hidden Valley Ranch powder
Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed. Fill squash with the sauce, pouring the excess over the top. Check if it's done by poking into the squash.
Steps to make Stuffed Patty Squash:
- Start boiling enough salted water in a stock pot to cover squash.
- Wash squash well with cold water to remove any sand.
- 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.
- Add squash to boiling water and parboil for 10 minutes. Drain the squash in a colander and allow to cool
- 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.
- Fry sausage until no longer pink. Making sure it is crumbled into small pieces. Place on paper towels and allow to drain completely.
- 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.
- Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent.
- Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions. Stir and cook for 5 minutes
- Sprinkle the insides of the squash with the ranch seasoning
- Salt and pepper to taste
- Preheat oven to 350'
- Stuff with rice mixture and place on a greased glass baking dish.
- Bake for 40 minutes.
- Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown
- Any left over stuffing can be refrigerated for up to 4 days
Fill squash with the sauce, pouring the excess over the top. Check if it's done by poking into the squash. Arrange the squash, cut side down, onto the preheated pan and. Elevate squash from a side dish to center stage with a fast and filling ground beef stuffing. Pattypan squash (which have a squat, round shape) can be found at many farmers' markets in the summertime, but this savory filling works just as well with regular zucchini or yellow squash.
So that’s going to wrap this up for this exceptional food stuffed patty squash recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
