And this is how you wind up getting ten precious little pattypan squashes a day. Not to mention the zucchini. Oh sweet Lord in heaven, the zucchini. Don't even get me started on the zucchini. Spoiler alert: everyone I know is gonna get zucchini bread for Christmas.
But at least the zucchini I can just throw in the food processor, chop it up, and freeze it into what feels like sixty million gallons of ready to go zucchini puree. The pattypan squash though? While squash bread is probably a thing I decided to change it up a little and stuff some awesome squash boats. Hopefully by freezing these little suckers I won't have to eat so much squash that I can't stand to look at it anymore!
Without further ado I give you Lauren's Awesome Squash Boat Recipe (but you can call it your own - no judgement here!):
|It's hard to eat just one!|
1 can corn
1 can stewed tomatoes
1 can tomato sauce (I like hunts)
1 cup brown or wild rice
1 yellow onion, chopped
Four cloves garlic, chopped
Salt and pepper
Six to nine pattypan squashes (generally pick them when they are roughly 5 inches across or the skins get tough), or several large zucchini’s (halved)
1 bag shredded sharp cheddar cheese, if desired
Bring a pot of water to a boil and boil each pattypan for three to five minutes. They will be done when they can be easily pierced with a fork. (If you are using zucchini you can skip the boiling.)
Scoop out a hollow in your squash to put the filling in, much like carving a pumpkin. You can save some flesh and small seeds to add to the filling if you like, but I throw mine into the food processor to use for squash bread later on down the line. Hey, waste not, want not. Right?
Meanwhile brown the hamburger with the onion and garlic. Salt and pepper to taste. Drain.
Also, meanwhile boil the rice according to package directions. Drain.
Mix the hamburger, rice, corn (drained), stewed tomato (not drained), and tomato sauce together. Let simmer until reduced. I chopped at the tomato chunks with the spoon to make them bite sized.
Fill your hollowed squashes to the brim with the meat mixture and cover with cheese if desired. At this point you can either freeze them for later use or bake them at 400 degrees until the cheese is bubbly and the squash cuts easily with a fork. **Baking time varies greatly depending on the size of your squash, and also how long you boiled it initially. Mine usually take about half an hour.**