Description
Stuffed Patty Pan Squash with Ground Beef is an easy and quick dinner idea that feels cozy and fresh at the same time. Tender squash cups hold a simple beef and rice filling with tomato sauce and melted cheese for the best healthy meal that works for weeknight dinner and meal prep. This simple baked squash recipe is also great for a potluck or casual party because each stuffed squash looks hearty and homemade.
Ingredients
- 4 medium Patty pan squash
- 1 pound Ground beef
- 1 small diced Yellow onion
- 3 cloves minced Garlic
- 1 cup Cooked rice
- 3/4 cup Tomato sauce
- 1 teaspoon Italian seasoning
- 3/4 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped Fresh parsley
Instructions
- Slice the tops from the 4 patty pan squash and scoop out the centers until each squash looks like a small uneven bowl. The pale squash flesh should show rough scooped edges and the cups should look homemade rather than perfectly carved.
- Cook the ground beef with diced onion and garlic until the beef turns brown and crumbly while the onion softens into the mixture. Add the chopped squash pulp so the filling becomes more colorful and lightly moist with small yellow green pieces scattered through the beef.
- Stir cooked rice and tomato sauce into the beef until the filling changes from dry crumbles to a thick red saucy mixture. The grains should peek through the tomato coated beef and the mixture should look chunky with uneven pockets of sauce.
- Spoon the thick beef and rice filling into the 4 hollow squash cups so each one is mounded but not perfectly even. Some filling should sit higher on one side and a few bits should touch the baking dish for a natural home cooked look.
- Scatter mozzarella and parmesan over the filled squash and bake until the squash edges soften and the cheese melts into uneven golden patches. The tops should look bubbly with browned spots and the filling should settle slightly into the squash cups.
- Place one baked stuffed squash on a plate and add parsley over the melted cheese so the portion looks fresh and ready to eat. The cut edge should show tender squash and juicy beef rice filling with melted cheese pulling into the uneven center.
Notes
Pro Tips:
- Choose medium patty pan squash that sit flat so they hold filling evenly and do not tip during baking.
- Use cooked rice that has cooled slightly because warm loose rice can make the beef filling too soft.
- Do not overfill the squash before baking because the cheese needs room to melt into the beef mixture.
- Broil briefly at the end only if the cheese needs more color and watch closely to avoid burning.
Storage: Store leftover stuffed patty pan squash in an airtight container once the squash has cooled to room temperature. Keep the leftovers in the refrigerator for up to 3 days and place parchment between pieces if they are stacked. Reheat in a covered baking dish until the filling is hot and the cheese softens again. For meal prep bake the stuffed squash fully and store each portion separately so lunch or dinner is easy to warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American