Rice-stuffed UFO Squash

Simple — ready in 1 hour — main course or side

Young summer squashes are now popping up in gardens all over Denmark. But probably the most interesting one — and not just because of its spaceship looks alone— is the UFO squash. Also known under the name Pattison, its flesh is soft and tender and tastes deliciously mild.

This week, we pulled together a simple recipe for stuffed patty. The filling can be varied with literally ANYTHING you have at home, if you follow a certain pattern on how to compose your dish: have bulk ingredients, such as the squash and rice, something for the splash, like olive oil and lime juice, a boost, for example garlic and chili, and lastly, crunch — take the bread that turns into breadcrumbs.

We found out about this basic combination of soft and crunchy, sweet and sour, umami and fresh, and oily and aromatic ingredients from Plant Jammer, a Copenhagen-based start up that has developed an App that lets you type in different ingredients you have in your fridge and pairs your veggies with other elements that taste well together. That way, you can easily build your own and deliciously unique recipes based on what you have at home and at the same time prevent food going to waste.

These stuffed summer squash are an elegant start to any meal, or when bigger can easily make a complete dinner. It’s tasty hold or cold. Let’s see how we did this!


  • UFO squash
  • leafy kale, e.g. green kale
  • Spring onions
  • Lime wedges
  • Garlic
  • Chili
  • Rice or bulgur
  • Feta cheese
  • Parsley
  • Slice of bread
  • Olive oil
  • Salt & pepper

Here’s how to cook it

1. Pre-heat oven on 180 degrees.

2. Cook the rice according to the instructions on the packaging. Remove rice from heat when half cooked and remove leftover water. Set aside.

3. Make breadcrumbs from the slice of bread and place in a baking tray inside the oven. Bake until crunchy and browned.

4. Finely cut & chop chili, parsley, spring onions, kale and garlic.

5. Add olive oil to a heated pan and gently stir-fry chopped veggies until soft, not browned.

6. Cut around the stem of the patty squash to create a lid. be careful not to cut too deeply and create a hole in the bottom.

7. Next, scoop out the inside flesh, leaving a 1 cm around the top to hold the lid in place. Reserve the flesh and roughly chop.

8. Rub inside and outside of squash with a little olive oil. Place in a baking tray and make sure squash sits evenly in it. If not, slice off a little of the bottom to create a flat surface, but be careful not to cut too deeply.

9. Add feta cheese with stir-fried veggie mix. Add the flesh of the squash as well. Season with salt & pepper.

10. Fill squash.

11. Bake on ca. 200 degrees until browned and tender (baking time depends on the size). Top with bread crumbs and lime juice!

Enjoy your meal!!