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Patty Pan Squash Stuffed with Basil Orzo

 2 medium Patty Pan squash
 Olive oil
 1 cup orzo, cooked and cooled
 2 tablespoon whole milk ricotta cheese
 2 tablespoon Romano cheese, grated
 6 fresh basil leaves, chopped
 1/4 teaspoon sea salt
 1/8 teaspoon black pepper

Preheat the oven to 400 degrees F. Trim the stem off the squash to create a flat surface. Coat them in olive oil and place them stem side down in a baking dish. The bake time will vary greatly depending on the size of the Patty Pan. I had two, one smaller than the other. The smaller cooked in 30 minutes and the larger took 40 minutes. Insert a fork in the flesh to ensure that it is tender and remove from the oven. Set aside until cool enough to handle.


In a bowl mix together the orzo, cheeses, basil, salt and pepper. Set aside.


Using a small paring knife carefully cut the top off of each squash. Gently scrape out some of the seeds using a spoon to create a bowl to hold your filling. Scoop half of the filling into each squash. Return to the oven and bake 5 to 7 minutes longer until everything is heated through.


Makes 2 side dish servings.