Rice Stuffed Sunburst / Patty Pan Summer Squash Recipe

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Rice Stuffed Sunburst / Patty Pan Summer Squash
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Ingredients
13
Count
Nutrition
201
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat - cut off a bit on the bottom if need be, just not too much or you'll go through.
  2. Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
  3. Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
  4. Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
  5. Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
  6. While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
  7. Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
  8. When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
  9. Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow - you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
  10. Bake for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.72 Kcal (840 kJ)
Calories from fat 103.43 Kcal
% Daily Value*
Total Fat 11.49g 18%
Cholesterol 13.33mg 4%
Sodium 873.41mg 36%
Potassium 375.75mg 8%
Total Carbs 17.42g 6%
Sugars 3.55g 14%
Dietary Fiber 2.74g 11%
Protein 9.52g 19%
Vitamin C 6.5mg 11%
Vitamin A 0.4mg 13%
Iron 2.2mg 12%
Calcium 228.6mg 23%
Amount Per 100 g
Calories 101.82 Kcal (426 kJ)
Calories from fat 52.47 Kcal
% Daily Value*
Total Fat 5.83g 18%
Cholesterol 6.76mg 4%
Sodium 443.08mg 36%
Potassium 190.62mg 8%
Total Carbs 8.84g 6%
Sugars 1.8g 14%
Dietary Fiber 1.39g 11%
Protein 4.83g 19%
Vitamin C 3.3mg 11%
Vitamin A 0.2mg 13%
Iron 1.1mg 12%
Calcium 115.9mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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