Ingredients:

  • 5 medium Patty Pan Squash (approx. 3-4 inches in diameter)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Fine Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 lb Lean Ground Beef (90/10)
  • 1 cup Cooked Long-Grain Rice
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 0.5 cup Fresh Parsley, chopped
  • 0.5 cup Shredded Mozzarella cheese
  • 0.25 cup Grated Parmesan Cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the top lid off each squash. Use a melon baller or metal spoon to scoop out the seeds and inner flesh, creating a bowl with 1/2-inch thick walls.
  3. Rub the squash inside and out with olive oil, salt, pepper, and smoked paprika. Place them upside down on the baking sheet and par-roast for 15 minutes.
  4. While the squash roasts, heat a large skillet (cast iron preferred) over medium-high heat. Brown the ground beef until cooked through, draining excess liquid if necessary.
  5. Add the diced onion and garlic to the skillet with the beef. Sauté for 3-4 minutes until onions are translucent.
  6. Stir in the tomato paste, dried oregano, cooked rice, and chopped parsley. Mix thoroughly until the filling is well combined and fragrant.
  7. Remove the squash from the oven and turn them right-side up. Spoon the beef and rice filling into each squash cavity.
  8. Top each stuffed squash with shredded mozzarella and grated Parmesan cheese.
  9. Return the squash to the oven and bake for an additional 10 minutes until the cheese is melted and golden brown, and the squash is tender when pierced with a fork.