Preheat your oven to 375°F (190°C).

Rinse the patty pan squash under cool water and gently pat them dry.

Slice off the tops (like a lid) and set them aside—you can bake these too or discard if you'd rather not use them.

Use a spoon or melon baller to scoop out the center of each squash, leaving about 1/4 inch of flesh around the sides to create a sturdy shell.

Pro Tip:

If the squash don’t sit flat, carefully trim a small slice off the bottom to steady them—just don’t cut too deep or the filling will leak out.

Brush the insides lightly with olive oil and sprinkle with salt and pepper.

Place them in a baking dish, hollow side up.

Bake uncovered for 15 minutes, just to soften slightly while you prep the filling.

Remove from oven and let them cool slightly before stuffing.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add chopped onions and sauté for 3–4 minutes until translucent.

Stir in the garlic and cook another 30 seconds until fragrant.

Add ground sausage and cook until browned, breaking it up with a spatula as it cooks.

Sprinkle in oregano and smoked paprika, and stir to coat the mixture evenly.

Stir in the chopped cherry tomatoes and cook for 2–3 more minutes until softened.

Remove skillet from heat and stir in the cooked rice, shredded mozzarella, Parmesan, and chopped parsley. Mix until everything is well combined.

Pro Tip:

Let the filling cool for a few minutes before adding the cheese—this helps it melt evenly without becoming greasy.

Spoon the filling into each pre-baked squash, gently pressing it in to fill all the space.

Pile a little extra on top for a hearty look.

If using, sprinkle each with a pinch of extra mozzarella or Parmesan and a light dusting of breadcrumbs for crunch.

Return the stuffed squash to the oven and bake uncovered at 375°F (190°C) for 20–25 minutes, or until the tops are golden and the squash is tender.

If the tops aren’t browning enough, switch on the broiler for the last 2–3 minutes—but watch closely!

Pro Tip:

Use a fork to test doneness by gently piercing the side of a squash—it should be tender but not mushy.

Let them rest for 5 minutes before serving so the filling can set slightly.

Garnish with a little more fresh parsley or a drizzle of olive oil if you like.

Serve warm and enjoy every bite!