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Good Morning all, now you get cook recipe Stuffed Patty Squash with 12 ingredients and 16 steps. Below this is how to make it, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 16 stages of easy cooking Stuffed Patty Squash.
Ingredients for Stuffed Patty Squash
Prepare : Patty Squash.
Needed : ground tube Johnsonville Sausage.
Prepare : onion, chopped.
Prepare : Long Grain Brown Rice.
Prepare : Salted Butter.
Needed : 10oz chicken broth.
Prepare : Seasoned Stuffing Mix.
Prepare : Frozen Peas.
Needed : Fresh Chopped Tarragon.
Needed : Fresh Squeezed Lemon Juice.
Needed : garlic finely chopped.
Prepare : Hidden Valley Ranch powder.
If all cooking materials Stuffed Patty Squash it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Step by Step Cooking Stuffed Patty Squash
Start boiling enough salted water in a stock pot to cover squash..
Wash squash well with cold water to remove any sand..
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..
Add squash to boiling water and parboil for 10 minutes. Drain the squash in a colander and allow to cool.
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..
Fry sausage until no longer pink. Making sure it is crumbled into small pieces. Place on paper towels and allow to drain completely..
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..
Add chipped onion with 1 teaspoon of butter, finely chopped garlic and saute until onions are translucent..
Add cooked rice, stuffing mix, peas, Tarragon, limon juice and sausage to the onions. Stir and cook for 5 minutes.
Sprinkle the insides of the squash with the ranch seasoning.
Salt and pepper to taste.
Preheat oven to 350'.
Stuff with rice mixture and place on a greased glass baking dish..
Bake for 40 minutes..
Optional: sprinkle tops with shreaded cheddar cheese & bake an additional 5 minutes or until golden brown.
Any left over stuffing can be refrigerated for up to 4 days.
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