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Stuffed Pattypan Squash

 5-7 small-medium pattypan squash
 Water for to cover for boiling
 2 cups of pre-cooked brown rice
 1 Tablespoon olive oil
 1 cup of baby portabello mushrooms
 2 cups packed chopped rainbow chard (any cooking greens will work)
 1/2 cup chopped onions
 2 cloves garlic, chopped
 1/2 cup shredded swiss cheese
 Seasonings: Penzey’s breakfast sausage seasoning. (Similar seasoning: sage and thyme. These vegetables are savory so any seasoning will work. Use what your family likes!)
 1/2 cup part skim ricotta cheese

Boil pattypan squash for 15 minutes. If rice is not already cooked, cook it in a separate pan while the squash is boiling. Cook rice and boil squash at the same time and make the stuffing while those two are cooking.


In the sauté’ pan, add the oil. Let it heat to medium. Add the mushrooms, onions, garlic, and rainbow chard. Add Seasoning of choice. Cook 5-7 minutes until done. If the pan gets too dry, add a little water to finish steaming the greens.


Preheat oven to 400*


Add the sautéed vegetables to mixing bowl. Add the ricotta. Add the rice. Stir to combine. Set aside.


Remove the squash. Cut off the end AND stem so that they sit flat. Using a small paring knife, cut out a deep pocket. Repeat with the rest of the squash. KEEP THE STUFF YOU CUT OUT. Chop and add it to the mixing bowl.


Stuff each squash with the vegetable/cheese mixture.


Bake 20 minutes.


Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve immediately.