Patty-pan squash, as cute as they are, had taken up some ‘prime real estate’ in my crisper drawer over the past week (so to speak). Before, I had always just sliced them up and sautéed them, since they had a really nice shape and they’re so user-friendly because you don’t have to peel them. However, we all know that squash can become relatively boring, especially in the thick of summertime.
I began doing some research, as I often do, for new and exciting ideas. I came across this.
How could I have not thought of this earlier? I’ve seen stuffed zucchini again and again on my favorite blogs – why can’t I do the same thing with patty-pan squash? It’s the same idea as stuffed peppers, but if you aren’t a huge fan of bell peppers or just not in the mood, it could work really well…right? Right!
Stuffed Patty-pan Squash
Inspired by Oh My Veggies!
- 4 medium/large patty-pan squash, rinsed
- 1 package Vigo Red Beans and Rice
- Heat your oven to 350*. Ina small saucepan, prepare the Red Beans and Rice according to package directions.
- Take your patty-pan squash and carefully slice off both the stem top and the nubbin on the bottom, so that it sits flat. Scoop out the seedy insides, but leaving enough squash to hold in the rice.
- Spray a casserole dish with cooking spray. Arrange the squash in the dish; fill each squash with the rice mixture – and really fill them up. Then into the casserole dish, pour a 1/4-cup of water
- Cover with the dish lid or aluminum foil and bake for 20 minutes. Remove from oven.
I topped mine with a little bit of cheese.
As you can see, I made the recipe with one of those really handy mixed rice packs that you find at the store. I had it in my pantry and truthfully was feeling pretty lazy from kayaking earlier in the day – so it worked out really well. The squash is very filling, too, which I know that my husband appreciated after coming home hungry from playing soccer.
I think this could really work with other types of mixed rice products out there. Be sure to read your labels if you’re trying to avoid MSG or insanely processed foods. I’m sure that making your own filling with rice and other assorted spices/vegetables could work as well. The best part about this is that because zucchini & squash are so versatile, the possibilities are pretty endless. I’d like to try this with Asian-inspired flavors to see how it turns out.
So, now I have yet another fun way to use those adorable patty-pan squash 🙂 Try it out for yourself; I don’t think you’ll be very disappointed!
– Shared on Homemade Mondays at Frugal by Choice, Cheap by Necessity
The Spicy Simmer 