Ingredients:

  • 4 medium Pattypan Squashes
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 Tbsp Olive Oil (for sautéing)
  • 12 oz Mild Italian Sausage, casings removed
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Cooked White Rice or Quinoa
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 tsp Dried Oregano
  • Reserved Squash Pulp, finely chopped
  • Salt and Black Pepper, To taste
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Carefully slice a thin ‘lid’ off the top of each pattypan squash. Using a sturdy spoon or melon baller, gently scoop out the interior flesh and seeds, leaving a sturdy 1/2-inch wall. Reserve all the usable pulp.
  3. Finely chop the reserved squash pulp (discarding any overly watery or stringy seed sections). Set aside.
  4. Brush the interior and exterior of the squash shells with olive oil and season lightly with salt and pepper. Place them cut-side up in the baking dish. Bake for 15 minutes to slightly tenderize them.
  5. While the squash bakes, heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until fully browned (approx. 5-7 minutes). Drain excess fat if necessary.
  6. Reduce heat to medium. Add the diced onion and cook until softened (3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  7. Stir in the finely chopped reserved squash pulp and cook for 3-4 minutes until it has softened and any moisture has evaporated.
  8. Transfer the sausage mixture to a large mixing bowl. Add the cooked rice/quinoa, crumbled feta, chopped parsley, dried oregano, and season generously with salt and pepper. Mix thoroughly until everything is evenly combined.
  9. Remove the par-baked squash shells from the oven. Using a spoon, generously mound the filling mixture into the four shells.
  10. Sprinkle the grated Parmesan cheese over the top of the stuffed squashes. Return the baking dish to the 375°F (190°C) oven.
  11. Bake for an additional 30–35 minutes, or until the squash is completely tender when pierced with a fork, the filling is heated through, and the topping is golden brown and bubbly.
  12. Allow the squashes to rest for 5 minutes before garnishing with extra fresh parsley and serving.