Rice and Pancetta Stuffed Squash
A little prep in the kitchen turns some simple ingredients into beautiful rosemary rice and pancetta stuffed squash!
Servings: 6
Equipment
- Baking Sheet
- Large Skillet or Saucepan
Ingredients
- 6 Early Bush Scallop squash or other patty pan squash
- 1 ½ cup chicken stock
- ¾ cup long grain brown rice
- ⅛ teaspoon garlic powder
- ⅛ teaspoon pepper
- 1 tablespoon butter
- ¾ cup pancetta
- ½ cup chopped onion
- ½ cup carrot diced
- ½ cup Brussels sprouts quartered
- ½ cup sweet potato diced
- ¼ teaspoon dried ground rosemary
- ¼ teaspoon pepper
- Salt to taste
Instructions
- Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray.
- Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.
- Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.
- Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).
- While the rice and squash are cooking, begin to cook down the vegetables.
- In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat.
- Add onion and carrot. Cook for 2-3 minutes.
- Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes.
- Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.
- Remove from heat and stir in cooked in rice. Stuff par-baked squash and bake for an additional 15 minutes at 375 degrees.
Notes
Any small squash would work for this recipe, although initial bake time may change based on the texture and hardness of the squash used. You want the squash to be almost done baking when the stuffing is put in.