Stuffed Squash Euro Style

Mango Chicken Stir Fry
October 23, 2019

Stuffed Squash Euro Style


  • 4-6 medium-small patty pan squash 
  • 250g bulk mince meat (both beef or pork tasted nice)
  • 2 cups boiled rice (optional)
  • 2 teaspoons extra virgin olive oil
  • 1 small yellow onion ,diced
  • 1 clove garlic ,minced
  • 1 can diced tomatoes, drained 
  • 1 tablespoon fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)
  • 1/4 cup dry white wine (optional)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese (optional – if you like it a little cheesy)250


  • Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
  • Preheat the oven to 180 degrees F.
  • In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Add the boiled rice and bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
  • While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the “lids” on top of each squash.
  • Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)C

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