Rice Stuffed Patty Pan Squash

12 to 15 patty pan squash

1 tablespoon olive oil

2 green onions, finely chopped

1 clove garlic

fresh herbs of your choice, if available (thyme, sage, basil, oregano…all good choices!), finely chopped

1 carrot, grated or finely diced (optional)

2 cups vegetable or chicken broth, low sodium

1 cup white or brown rice (if using brown rice, use ¼ cup more broth)

1/4 teaspoon salt

dash black pepper

1/2 cup shredded Parmesan cheese plus more for sprinkling

1 cup chopped fresh spinach, about 3 ounces

Boil squash until just fork tender, about 15 to 20 minutes, depending on size. Heat oven to 350 F. Line a 9x13 inch baking pan with foil and spray with nonstick cooking spray or brush with oil.

Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the green onions, carrot (if using), herbs and garlic, then cook, stirring, for 1 minute. Add the chicken broth to the onion and garlic mixture and bring to a boil. Add the rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender (may take longer with brown rice). Stir in the 1/2 cup Parmesan cheese and spinach, take off heat.

Cut part of the tops off of a squash and scoop out some of the insides, being careful not to break through the sides or bottom of the squash. Mound some of the rice mixture onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan. Sprinkle each stuffed squash lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash. You can top off the mixture with the stem end of the squash, like a hat, if you like. Bake in the preheated oven for 15 to 20 minutes, or until hot.