Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, stuffed patty squash. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Bring one inch of water to a boil in a saucepan over medium-high heat. Pattypan is a summer squash that grows in a scalloped shape. Instead of just feeding these huge ones to the chickens, I decided to make stuffed pattypan squash.

Stuffed Patty Squash is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Stuffed Patty Squash is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have stuffed patty squash using 12 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Stuffed Patty Squash:

1. Prepare 6 medium Patty Squash
2. Take 1 lb ground tube Johnsonville Sausage
3. Take 1 each onion, chopped
4. Prepare 1 cup Long Grain Brown Rice
5. Prepare 2 tsp Salted Butter
6. Take 1 can 10oz chicken broth
7. Take 1 cup Seasoned Stuffing Mix
8. Take 1 1/2 cup Frozen Peas
9. Make ready 2 tbsp Fresh Chopped Tarragon
10. Get 2 tbsp Fresh Squeezed Lemon Juice
11. Prepare 1 clove garlic finely chopped
12. Take 2 tbsp Hidden Valley Ranch powder

Taste sauce and adjust seasonings as needed. Fill squash with the sauce, pouring the excess over the top. Have a close encounter of the veggie kind! These saucer-shaped goodies are cheesy, garlicky and full of veg, with a fun shape that kids will love, too!

Steps to make Stuffed Patty Squash:

1. Start boiling enough salted water in a stock pot to cover squash.
2. Wash squash well with cold water to remove any sand.
3. 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.
4. Add squash to boiling water and parboil for 10 minutes. Drain the squash in a colander and allow to cool
5. 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.
6. Fry sausage until no longer pink. Making sure it is crumbled into small pieces. Place on paper towels and allow to drain completely.
7. 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.
8. Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent.
9. Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions. Stir and cook for 5 minutes
10. Sprinkle the insides of the squash with the ranch seasoning
11. Salt and pepper to taste
12. Preheat oven to 350'
13. Stuff with rice mixture and place on a greased glass baking dish.
14. Bake for 40 minutes.
15. Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown
16. Any left over stuffing can be refrigerated for up to 4 days

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. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the flesh of the squash. Reserve all of the bits of squash.

So that is going to wrap this up for this exceptional food stuffed patty squash recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!