How to make
Wash the squash well. Carefully cut out the lids. Using a spoon, scoop out the seed part. Season them with salt and keep them aside while you prepare the filling.
Wash the vegetables, clean them and cut them into small pieces.
Cut the meat into very small pieces.
In a pot or deep pan, heat the oil and fry the onion, carrots and garlic for 2-3 minutes.
Add both the red and green peppers and continue to fry for another 5 minutes, then add the well-washed and strained rice.
Fry for a few more minutes. Add the salt, black pepper and paprika.
Mix well and pour 2 cups (500 ml) of hot water.
Let the dish simmer on low heat for 10 minutes.
Before you start stuffing the squash, add the finely chopped parsley and stir well.
Divide the butter in two and put it on the bottom of the squash.
Fill the squash with the meat and vegetable filling. Put the lids on tightly and put them in a baking pan in which you will bake the dish.
If you have any left over from the finished filling, pour it into the baking pan and spread it around the squash and pour 1 cup (250 ml) of water.
Bake the dish at 430°F (220°C) for 50-60 minutes. Periodically check the baking process and if necessary, add more water to the juicy stuffed squash.
The stuffed Pattypan squash with meat and vegetables are served warm. If desired, sprinkle the finished dish with parsley.
Enjoy!
Pattypan squash have a high nutritional value. They are rich in potassium salts. They are used as medicinal food for kidney diseases.
