Stuffed Patty Pan Squash
Scalloped little saucers hollowed out and baked full of savory sausage, rice, and cheese.
Print this recipeIngredients
- 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
- Heat oven to 375°F (190°C) and oil a baking dish.
- Slice the tops off the patty pans and scoop out the centers, leaving a sturdy wall a half inch thick.
- Roast the hollowed shells cut side up for 15 minutes to soften them slightly.
- Brown the sausage with the onion and garlic, then stir in the rice, chopped squash flesh, and half the Parmesan.
- Spoon the filling into the shells and top with breadcrumbs and the remaining Parmesan.
- Bake for 20 to 25 minutes until the tops are golden and the squash is tender.
Notes
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.
