Recipes

Stuffed Patty Pan Squash

You see food before you eat it...and I love looking at these fancy little squash blossoms. The inside of these squash are meatier than their zucchini or summer squash companion so they don't need to be salted to bring out the moisture, just throw the flesh into the onions as they are browning for the rice mixture and to allow it to get some color, that's where the great flavor comes from. The size of the squash will vary week to week at the market, some being as big as softballs, others smaller like the ones I used. Both are equal in flavor. Enjoy the small veggies as a side dish, or the large ones as an excellent vegetarian main course. Have fun!

 

• 4-6 patty pan squash, depending on size
• 1 tbsp. olive oil
• 1/2 onion chopped fine
• 2 cloves garlic, chopped
• 1 cup long grain brown rice
• 2 cups vegetable broth
• salt & pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 cup roughly chopped spinach
• 1/4 cup fresh basil, thinly sliced

1. Preheat oven to 375 degrees.

2. Use a saute pan with lid that will fit all 4 squash on the bottom. Add about 3" water, lightly salt and bring to a boil. Place squash in boiling water, cover, and allow to cook for about 10 minutes.

3. Once squash is done, remove them gently and set aside. Clean pan. Return pan to stove and heat 1 tbsp olive oil, add onions and cook 5-7 minutes. Add garlic and cook a few minutes more.

4. Add uncooked rice to skillet and stir to coat, saute for about 30 seconds, add broth and bring to a boil, season. Reduce heat and cover. Cook for 40 minutes or until rice is tender.

5. While rice cooks, cut off tops of squash and scoop out inside flesh, careful not to cut through bottom or sides, stir flesh to onion and garlic mixture to slightly brown.

6. When rice is cooked and tender, add 1/2 cup Parmesan, basil, and spinach. Stir until spinach is wilted.  

7. Stuff rice into squash, sprinkle with remaining Parmesan and bake for 20 minutes in preheated oven.