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!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the chopped spinach and cook for 1-2 minutes until wilted.

Step 7

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.

Step 8

Place the hollowed-out squash in a baking dish. Sprinkle the inside of each squash with a pinch of salt.

Step 9

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.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

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.

Step 12

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

Serving size	(3799.3g)

Amount per serving	% Daily Value*
Calories	1946.1

Total Fat 52.2g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 44.5mg	0%
Sodium 5087.9mg	0%
Total Carbohydrate 323.8g	0%
Dietary Fiber 39.4g	0%
Total Sugars 71.1g
Protein 72.2g	0%

Vitamin D 0IU	0%
Calcium 1052.6mg	0%
Iron 16.5mg	0%
Potassium 5926.0mg	0%

*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.

Source of Calories

Fat: 22.9%

Protein: 14.1%

Carbs: 63.1%