Stuffed Patty Pan Squash with Sausage and Rice

Every summer, I look forward to patty pan squash season like a kid waiting for ice cream. Their charming scalloped shape and vibrant yellow skin make them stand out at the farmers market, and I just can’t resist picking up a few. One of my favorite ways to use them is this incredibly satisfying recipe: Stuffed Patty Pan Squash with Sausage and Rice. It’s cozy, savory, and has just the right balance of textures — tender squash, flavorful sausage, and perfectly cooked rice, all baked to golden perfection.

This dish feels like a complete meal wrapped up in an edible bowl. It’s one of those recipes I go back to again and again, especially when I want something that looks impressive but comes together without too much fuss. Whether you’re serving it as a hearty side or a main course, it’s always a hit around the table.

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Why You’ll Love This Stuffed Patty Pan Squash with Sausage and Rice

It’s not just the presentation that makes this dish special — it’s the perfect combination of comforting ingredients that make each bite rich and memorable. The sweetness of the roasted patty pan squash contrasts beautifully with the savory sausage, and the rice binds everything together while soaking up all the flavor.

You’ll love how adaptable it is — whether you’re going low-carb, vegetarian, or gluten-free, there are easy swaps to make it your own. Plus, the ingredients are simple and affordable, yet the final dish feels gourmet enough for guests.

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What Kind of Sausage Works Best?

I usually go with Italian sausage — either sweet or spicy, depending on who I’m cooking for. The seasoning in Italian sausage gives this dish a lot of its flavor, so I recommend picking a good-quality brand. You can also use chicken sausage or a plant-based alternative if you’re looking for a leaner or vegetarian option.

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Options for Substitutions

This recipe is wonderfully flexible. Not a fan of sausage? Use ground turkey or beef. Want to keep it vegetarian? Swap the meat for a mix of mushrooms and lentils, or even just more veggies and cheese. Don’t have patty pan squash? Try bell peppers or acorn squash instead.

You can also switch the rice for quinoa, cauliflower rice, or couscous depending on your dietary needs. Play around with herbs and cheeses — I love finishing it off with parmesan, but feta or goat cheese also work beautifully.

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Ingredients for this Stuffed Patty Pan Squash with Sausage and Rice

Patty Pan Squash – These charming, scalloped squashes are the star of the dish. Roasting them brings out their natural sweetness and softens them just enough to make the perfect edible bowl.

Italian Sausage – Packed with herbs and spices, it provides savory depth and richness. You can use sweet or hot, depending on your preference.

Cooked Rice – Acts as the binder and filler. I prefer jasmine or basmati for their light, fluffy texture, but any cooked white or brown rice will work.

Red Bell Pepper – Adds color, crunch, and a slight sweetness that balances the sausage.

Onion – Sautéed with the sausage, it gives the stuffing its aromatic foundation.

Garlic – Just a couple cloves, minced, to bring bold flavor and complexity.

Parmesan Cheese – Grated on top, it melts into a golden crust while adding salty, nutty flavor.

Fresh Parsley – For brightness and freshness. It’s more than just a garnish — it balances the richness of the sausage.

Olive Oil – Used to brush the squash before roasting and to cook the filling.

Salt & Black Pepper – Essential for seasoning each component to bring out its best flavor.

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Step 1: Prep the Squash

Preheat your oven to 375°F (190°C). Slice the tops off the patty pan squash and scoop out the centers using a spoon or melon baller, creating a bowl-like cavity. Don’t discard the flesh you scoop out — chop it up and set it aside.

Brush the inside and outside of the squash with olive oil, sprinkle with salt and pepper, then place them on a baking sheet. Roast for 15 minutes to soften them slightly while you prepare the filling.

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Step 2: Cook the Sausage Mixture

Heat olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart as it cooks. Once browned, add chopped onion, garlic, red bell pepper, and the reserved squash flesh. Sauté until vegetables are soft and fragrant.

Season with salt and pepper to taste. Once everything is nicely browned and blended, remove the pan from heat.

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Step 3: Add the Rice and Fresh Parsley

Add the cooked rice to the sausage mixture in the skillet. Stir well to combine and let everything cook together for 2-3 minutes over low heat to help the flavors marry. Toss in chopped fresh parsley and give it one final stir.

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Step 4: Fill the Squash and Top with Cheese

Spoon the sausage and rice mixture into each roasted squash bowl, pressing gently to pack it in. Top each one generously with grated parmesan cheese.

Place the stuffed squash back in the oven and bake for another 20-25 minutes, or until the tops are golden and slightly crispy.

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Step 5: Serve Hot and Garnish

Remove from the oven and let them rest for a few minutes. Garnish with more fresh parsley and an extra sprinkle of cheese if you like. Serve warm as a hearty main dish or alongside a salad for a lighter meal.

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How Long to Prepare Stuffed Patty Pan Squash with Sausage and Rice

Prep Time: Preparing the squash, chopping the vegetables, and cooking the filling will take around 25 to 30 minutes. Roasting the squash while the filling is cooking helps streamline the process.

Cook Time: After stuffing the squash, you’ll need another 20 to 25 minutes in the oven to finish baking everything together. In total, the recipe takes about 50 to 60 minutes from start to finish, with most of it being hands-on.

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Tips for Perfect Stuffed Patty Pan Squash

• Choose uniform squash so they cook evenly and look great on the plate.
• Don’t skip pre-roasting the squash — it helps tenderize the flesh and makes scooping and stuffing easier.
• Use freshly grated parmesan for better melting and flavor than pre-shredded versions.
• Let the filling cool slightly before stuffing, especially if you’re adding cheese to the mix — it prevents it from melting too early.
• Garnish with herbs right before serving to preserve their brightness and aroma.

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Watch Out for These Mistakes While Cooking

• Overcooking the squash shells before stuffing — they can get too soft and collapse.
• Under-seasoning the filling — taste and adjust before stuffing to ensure a flavorful bite.
• Using raw rice instead of cooked — it won’t have time to cook properly inside the squash.
• Overfilling the squash which may cause the stuffing to spill out during baking.
• Skipping the oil rub on the squash skin, which helps with browning and adds flavor.

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What to Serve With Stuffed Patty Pan Squash with Sausage and Rice?

1. Mixed Greens Salad

A light lemon vinaigrette-dressed salad with arugula, spinach, and cherry tomatoes balances the hearty flavors of the dish.

2. Roasted Garlic Bread

Crispy garlic bread adds a nice crunch and is perfect for soaking up any juices from the squash.

3. Grilled Corn on the Cob

The sweetness of grilled corn complements the savory sausage and creamy rice filling.

4. Tomato Basil Soup

A warm, comforting bowl of soup can turn this dish into a cozy fall or winter meal.

5. Balsamic Glazed Carrots

These sweet and tangy carrots offer a colorful, slightly acidic side that works well with the rich filling.

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Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. Make sure the squash is fully cooled before storing to avoid condensation, which can lead to sogginess.

Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. You can also microwave them, though the texture may soften more.

Freezer: While you can freeze these, the texture of the squash may become watery upon thawing. If freezing, wrap each stuffed squash tightly in foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (1 stuffed squash):

• Calories: ~320 kcal
• Protein: 16g
• Carbohydrates: 24g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g
• Sodium: 610mg

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Frequently Asked Questions

Can I make this recipe vegetarian?

Absolutely! Just substitute the sausage with sautéed mushrooms, lentils, or a plant-based meat alternative.

What if I don’t have patty pan squash?

You can easily use bell peppers, zucchini boats, or small acorn squash instead.

Can I prepare this in advance?

Yes! You can make the filling a day ahead and store it in the fridge. Stuff the squash just before baking.

Is this gluten-free?

Yes, this recipe is naturally gluten-free as long as your sausage is free from any fillers.

How do I know when the squash is done?

The squash should be fork-tender and the tops golden brown. A slight give when pierced is a good indicator.

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Conclusion

Stuffed Patty Pan Squash with Sausage and Rice is one of those feel-good, comfort meals that never fails to impress. Whether you’re feeding your family on a weeknight or serving guests at a dinner party, this dish is both approachable and elegant. With its beautiful presentation, customizable ingredients, and satisfying flavor, it’s bound to become a regular in your seasonal rotation.

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