Stuffed Patty Pan Squash

Scalloped little saucers hollowed out and baked full of savory sausage, rice, and cheese.

  • Serves4
  • Prep25 min
  • Cook40 min
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Ingredients

  • 4 medium white scallop patty pan squash
  • 1/2 pound Italian sausage, casings removed
  • 1 cup cooked rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil
  • to taste salt and pepper

Method

  1. Heat oven to 375°F (190°C) and oil a baking dish.
  2. Slice the tops off the patty pans and scoop out the centers, leaving a sturdy wall a half inch thick.
  3. Roast the hollowed shells cut side up for 15 minutes to soften them slightly.
  4. Brown the sausage with the onion and garlic, then stir in the rice, chopped squash flesh, and half the Parmesan.
  5. Spoon the filling into the shells and top with breadcrumbs and the remaining Parmesan.
  6. Bake for 20 to 25 minutes until the tops are golden and the squash is tender.
The white scallop is built to be stuffed: its flying-saucer shape gives you a wide, shallow well, and the walls are sturdy enough to hold a hearty filling yet tender enough to eat straight through. Because the skin is thin and edible, there is no peeling and no waste, just a natural little bowl that comes off the vine ready to fill. Pick them around three inches across so each one makes a tidy single serving.