Rice Stuffed Sunburst / Patty Pan Summer Squash
Patty pan squash gets its name from its resemblance to a small flying saucer or patty pan.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Rice Stuffed Sunburst / Patty Pan Summer Squash
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cut off the tops of the sunburst / patty pan summer squash and scoop out the seeds and flesh, leaving a shell.
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In a pan, heat olive oil over medium heat and sauté the onion and garlic until translucent. Add cherry tomatoes and cook until softened.
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In a bowl, mix the cooked rice, sautéed vegetables, fresh basil, salt, and black pepper.
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Stuff the rice mixture into the hollowed-out squash shells and place them in a baking dish.
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Bake for 30 minutes or until the squash is tender.
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Let it rest for 10 minutes before serving.
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Garnish with fresh basil leaves and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
