Rice Stuffed Sunburst Patty Pan Summer Squash
Delight your taste buds this summer with Rice Stuffed Sunburst Patty Pan Summer Squash, a vibrant dish that showcases the natural beauty and flavor of seasonal squash! This recipe features tender, hollowed-out patty pan squash filled with a savory medley of fluffy rice, sautéed vegetables, and fresh spinach, all enhanced with aromatic oregano, garlic, and a hint of parmesan for a luscious finish. Topped with golden breadcrumbs for added crunch, each squash becomes a self-contained serving of wholesome goodness. Perfect as a vegetarian main course or a stunning side dish, this recipe is easy to prepare yet impressive enough for entertaining. Serve it warm and garnish with fresh parsley for a vibrant pop of color. A true celebration of summer’s bounty, this dish offers a healthy, flavorful way to make the most of your farmer’s market finds!
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Recipe Information
Ingredients
- 6 medium-sized patty pan squash
- 1 cup uncooked white or brown rice
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 small (diced) yellow onion
- 3 minced garlic cloves
- 1 cup (halved) cherry tomatoes
- 2 cups (chopped) spinach
- 0.5 cup (optional, grated) parmesan cheese
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon (divided) salt
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash the patty pan squash thoroughly, then cut off the tops and carefully scoop out the centers with a small spoon or melon baller, leaving about 1/4-inch thick walls. Reserve the scooped-out flesh.
Heat 2 cups of water or vegetable broth in a medium saucepan and bring to a boil. Add the rice, reduce heat to low, cover, and cook according to the rice package instructions (typically 15-20 minutes for white rice or 40 minutes for brown rice). Once cooked, fluff the rice with a fork and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, chopped reserved squash flesh, and cherry tomatoes to the skillet. Cook for another 4-5 minutes until the vegetables soften and release their juices.
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
Add the cooked rice to the skillet with the vegetable mixture. Mix in the parmesan cheese (if using), parsley, oregano, 1/2 teaspoon of salt, and black pepper. Stir until well combined and heated through, then remove from heat.
Place the hollowed-out squash in a baking dish. Sprinkle the inside of each squash with a pinch of salt.
Stuff each squash generously with the rice mixture, pressing lightly to compact the filling. Top each one with a sprinkle of breadcrumbs for a crunchy topping.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender when pierced with a fork and the breadcrumbs are golden brown.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 323.8 g | 118% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 71.1 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5926 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
