Stuffed Pattypan Squash

Steps

1. Cut off the tops of the pattypan squash and trim the hard bottom part. Peel with a peeler, then scoop out the seeds with a spoon or melon baller to create hollow 'baskets' for the filling.
2. Peel and dice the onion. Wash the cherry tomatoes and halve them.
3. Bring a pot of salted water with the vinegar to a boil. Add the squash and boil for 8-10 minutes, then remove, drain, and let cool.
4. Heat olive oil in a pan over medium heat. Add the onion, season with salt and pepper, and sauté until translucent.
5. Add the tomatoes and cook briefly until slightly softened. Add the crushed garlic and stir in.
6. Add the ground meat, season with salt and pepper, and cook, stirring, until the tomatoes release their juices. Simmer for 15-20 minutes until the sauce slightly thickens.
7. Stir in the chopped parsley. Transfer the mixture to a bowl and let it cool to lukewarm.
8. Mix in the cooked rice, half of the grated cheese, and the egg to form the filling.
9. Preheat the oven to 170°C (340°F). Drizzle a baking dish with olive oil and place the squash in it.
10. Fill each squash with the meat mixture and top with the remaining grated cheese.
11. Bake for 30-40 minutes until the cheese is golden brown.
12. Serve the stuffed squash warm, optionally with sour cream on the side.