Stuffed Patty Squash Recipe

Name: Stuffed Patty Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium Patty Squash; 1 lb ground tube Johnsonville Sausage; 1 each onion, chopped; 1 cup Long Grain Brown Rice; 2 tsp Salted Butter; 1 can 10oz chicken broth; 1 cup Seasoned Stuffing Mix; 1 1/2 cup Frozen Peas; 2 tbsp Fresh Chopped Tarragon; 2 tbsp Fresh Squeezed Lemon Juice; 1 clove garlic finely chopped; 2 tbsp Hidden Valley Ranch powder

Servings: persons

6 medium Patty Squash
1 lb ground tube Johnsonville Sausage
1 each onion, chopped
1 cup Long Grain Brown Rice
2 tsp Salted Butter
1 can 10oz chicken broth
1 cup Seasoned Stuffing Mix
1 1/2 cup Frozen Peas
2 tbsp Fresh Chopped Tarragon
2 tbsp Fresh Squeezed Lemon Juice
1 clove garlic finely chopped
2 tbsp Hidden Valley Ranch powder

1
Start boiling enough salted water in a stock pot to cover squash.
2
Wash squash well with cold water to remove any sand.
3
With a pairing knife, cut a circle about an inch in diameter around the stem side.
4
Use a table spoon to remove the lid and scoop the seeds out.
5
Making sure not to scrape the sides and bottom too thin.
6
Add squash to boiling water and parboil for 10 minutes.
7
Drain the squash in a colander and allow to cool
8
Cook the rice with 1/2 the can of chicken stock with 1 cup of water in a microwave safe glass bowl covered with plastic wrap for 5 minutes on high then an additional 14 minutes on medium.
9
Fry sausage until no longer pink.
10
Making sure it is crumbled into small pieces.
11
Place on paper towels and allow to drain completely.
12
Put the rest of the chicken stock and 2 teaspoons of butter in a microwave safe bowl and cook for 3 minutes then add the stuffing and stir until moist.
13
Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent.
14
Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions.
15
Stir and cook for 5 minutes
16
Sprinkle the insides of the squash with the ranch seasoning
17
Salt and pepper to taste
18
Preheat oven to 350'
19
Stuff with rice mixture and place on a greased glass baking dish.
20
Bake for 40 minutes.
21
Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown
22
Any left over stuffing can be refrigerated for up to 4 days

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium Patty Squash, 1 lb ground tube Johnsonville Sausage, 1 each onion, chopped, 1 cup Long Grain Brown Rice, and more.

Yes, Stuffed Patty Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Patty Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions