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Stuffed Patty Squash
Stuffed Patty Squash

Before you jump to Stuffed Patty Squash recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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Cold water fish are great for eating if you are wanting to beat back depression. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fats. These are two substances that boost the quality and function of the gray matter in your brain. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.

So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to stuffed patty squash recipe. You can cook stuffed patty squash using 12 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Stuffed Patty Squash:
  1. Use 6 medium Patty Squash
  2. Take 1 lb ground tube Johnsonville Sausage
  3. You need 1 each onion, chopped
  4. You need 1 cup Long Grain Brown Rice
  5. Get 2 tsp Salted Butter
  6. Get 1 can 10oz chicken broth
  7. Take 1 cup Seasoned Stuffing Mix
  8. Get 1 1/2 cup Frozen Peas
  9. Get 2 tbsp Fresh Chopped Tarragon
  10. Use 2 tbsp Fresh Squeezed Lemon Juice
  11. Prepare 1 clove garlic finely chopped
  12. Prepare 2 tbsp Hidden Valley Ranch powder
Instructions to make Stuffed Patty Squash:
  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. Use a table spoon to remove the lid and scoop the seeds out. Making sure not to scrape the sides and bottom too thin.
  4. Add squash to boiling water and parboil for 10 minutes. Drain the squash in a colander and allow to cool
  5. 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.
  6. Fry sausage until no longer pink. Making sure it is crumbled into small pieces. Place on paper towels and allow to drain completely.
  7. 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.
  8. Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent.
  9. Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions. Stir and cook for 5 minutes
  10. Sprinkle the insides of the squash with the ranch seasoning
  11. Salt and pepper to taste
  12. Preheat oven to 350'
  13. Stuff with rice mixture and place on a greased glass baking dish.
  14. Bake for 40 minutes.
  15. Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown
  16. Any left over stuffing can be refrigerated for up to 4 days

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