Patty Pan Squash With Rice Stuffing

|These pretty little patty pan squashes are stuffed with a tasty rice spinach and Parmesan cheese mixture. It's an excellent way to serve the small summer squashes. Feel free to use brown rice in the stuffing. Small zucchini or yellow squash may be used as well|patty pan squash spinach|2 patty pan squashes1 tablespoon olive oil2 green onions1 cloves of garlic2 cup chicken broth¾ cup long grain white rice¼ teaspoon sea salt½ cup shredded parmesan cheese plus more for sprinkling1 cup chopped fresh spinach|Boil squash until just fork tender about 15 to 20 minutes depending on size.Heat oven to 350 F.Line a 9x13 inch baking pan with foil and spray with nonstick cooking spray.Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the green onions and garlic then cook stirring for 1 minute.Add the chicken broth to the onion and garlic mixture and bring to a boil. Add the rice 1/4 teaspoon salt and pepper. Reduce heat cover and simmer for 20 minutes or until rice is tender. Stir in the 1/2 cup Parmesan cheese and spinach until the spinach has wilted.Cut part of the tops off of a squash and scoop out some of the insides being careful not to break through the sides or bottom of the squash.Mound some of the rice mixture onto the squash using a spoon or cookie scoop. Repeat with remaining squash and arrange in the prepared baking pan.Sprinkle each stuffed squash lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash.Bake in the preheated oven for 15 to 20 minutes or until hot.|40.00 minutes|4|https://www.thespruce.com/stuffed-patty-pan-squash-3061482