4 yellow pattypan squash (aka sunburst or scalloped)
1 tablespoon olive oil
1/2 onion, chopped fine
2 garlic cloves, minced
1 cup long grain brown rice
2 cups vegetable broth (or sub your favorite broth)
Salt pepper to taste
1/2 cup fresh parmesan cheese, grated
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped (or sub another favorite herb)
1 teaspoon olive oil
1 tablespoon fresh parmesan cheese, grated (for sprinkling on before baking)
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.
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.
Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
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.
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).
When rice is done remove from heat. Add cheese, spinach and basil.
Scoop out squash without breaking side or bottom.
Fill with rice and bake at 350 degrees for 15-20 minutes.