1. Preheat the oven to 400°F (200°C). Slice each patty pan squash in half horizontally and scoop out the center seeds and flesh, leaving about a 1/2-inch-thick shell.

2. Brush the squash halves with olive oil and place them cut-side up on a baking sheet. Roast for 15 minutes until just tender.

3. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 5 minutes until softened.

4. Add the minced garlic and cook for another 30 seconds until fragrant.

5. Crumble the sausage into the skillet and cook until browned and fully cooked through. Remove from heat.

6. In a mixing bowl, combine the cooked rice with the sausage mixture. Stir in parsley, 1/3 cup Parmesan, salt, and pepper until evenly mixed.

7. Fill each squash half generously with the rice and sausage mixture. Top with extra Parmesan cheese.

8. Return the filled squash to the oven and bake for an additional 15–20 minutes, or until the tops are golden and the squash is fully tender.

9. Garnish with chopped parsley and serve hot.