Description
This Stuffed Patty Pan Squash with Ground Beef is an easy and quick dinner packed with simple savory flavor and tender baked squash. It is one of the best healthy ideas for weeknight dinner and meal prep because the filling is hearty and the squash bakes into a cozy main dish. Serve it for potluck or holiday meals when you want something homemade and satisfying.
Ingredients
- 4 medium Patty pan squash
- 1 pound Ground beef
- 1 small finely diced Yellow onion
- 3 cloves minced Garlic
- 1 cup Cooked rice
- 1 cup Crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 1 tablespoon Olive oil
- 2 tablespoons chopped Fresh parsley
Instructions
- Four patty pan squash are cut open and hollowed so the centers look scooped and uneven while the thick yellow rims stay intact. The squash flesh is roughly chopped and kept loose so it can blend into the filling later and the shells now look ready to hold the beef mixture.
- The ground beef changes from raw pink to crumbly brown with small soft onion pieces and garlic mixed through it. The chopped squash flesh is folded in so the skillet looks more colorful and slightly juicy with uneven bits spread through the beef.
- Cooked rice and crushed tomatoes are folded into the browned beef so the mixture becomes thicker and saucier. The filling now looks red and brown with white rice grains showing through and the texture changes from loose crumbles to a spoonable stuffing.
- The saucy beef and rice mixture is spooned into the four hollow squash shells and mounded slightly above the edges. Some filling falls casually around the squash and the dish looks assembled with uneven tops and natural homemade spacing.
- The stuffed squash bakes until the shells look softer and slightly wrinkled and the filling settles into the centers. Mozzarella melts unevenly across the tops with pale creamy patches and a few golden browned spots for a homemade baked finish.
- One baked stuffed patty pan squash is placed on a white plate with a cut side showing the tender squash shell and juicy beef rice filling. The cheese looks melted and slightly browned with parsley scattered unevenly so the final portion feels homemade and ready to eat.
Notes
Pro Tips:
- Choose medium patty pan squash with sturdy sides so they hold the beef filling without collapsing in the oven.
- Do not overpack the filling because a loose mound heats better and gives the finished squash a rustic look.
- Use cooked rice that has cooled slightly so it absorbs tomato juices without turning the filling mushy.
- Add the cheese near the end of baking if you want a softer melt with fewer browned spots on top.
Storage: Store leftover stuffed squash in an airtight container after it cools to room temperature. Refrigerate for up to 3 days and keep the portions in a single layer when possible so the cheese topping stays intact. Reheat covered in the oven until the squash is warmed through and the filling feels hot in the center. For meal prep keep extra parsley separate and add it after reheating so the finish tastes fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg