Patty Pan Squash Recipe

Patty pan squash is known for its unique saucer-like shape, tender texture, and mild flavor that works beautifully with savory fillings. In this recipe, the squash is hollowed out, filled with a delicious mixture of vegetables, rice and cheese, then baked until golden and tender. It is simple enough for a weeknight dinner yet impressive enough for guests. Inspired by traditional stuffed patty pan squash dishes, this version highlights the natural sweetness and delicate texture of the squash while creating a hearty and satisfying meal.

Main Essence of This Dish

The beauty of stuffed patty pan squash lies in its balance of flavors and textures. The squash becomes soft and buttery while holding its shape like a natural serving bowl. The filling combines fluffy rice, sautéed vegetables, herbs, and melted cheese for a comforting bite in every spoonful. It is a wholesome recipe that celebrates seasonal produce and transforms a humble vegetable into the star of the meal.

What Is Patty Pan Squash?

Patty pan squash is a variety of summer squash with a round, scalloped shape that resembles a small flying saucer. It has a mild flavor similar to zucchini and yellow squash, making it versatile for roasting, grilling, sautéing, and stuffing. Smaller squash are especially tender and perfect for baking whole. Patty pan squash is at its peak during the summer months and is packed with vitamins, fiber, and antioxidants.

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Ingredients

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How to Make Patty Pan Squash

1. Preheat your oven to 375°F (190°C).
2. Wash the patty pan squash thoroughly. Slice off the top of each squash and carefully scoop out the center flesh, leaving about a 1/2-inch shell. Reserve the scooped flesh.
3. Place the hollowed squash and tops on a baking tray. Brush lightly with olive oil and season with a pinch of salt and pepper.
4. Bake for 10 minutes to soften slightly, then remove from the oven.
5. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and cook until translucent.
6. Add garlic, bell pepper, carrot, and the reserved squash flesh. Sauté for 5 to 7 minutes until the vegetables are tender.
7. Stir in cooked rice, oregano, parsley, Parmesan cheese, salt, and black pepper. Mix well and cook for another 2 minutes.
8. Spoon the filling into each squash shell, pressing gently to pack it in.
9. Top with shredded mozzarella cheese.
10. Return the stuffed squash to the oven and bake for 18 to 22 minutes, or until the cheese is melted and lightly golden.
11. Let cool for a few minutes before serving. Garnish with additional parsley if desired.

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Recipe Tips

• Choose squash that are similar in size for even cooking.
• You can replace rice with quinoa or couscous for a different texture.
• Add cooked ground turkey, chicken, or sausage if you prefer a heartier filling.
• Fresh herbs such as basil or thyme can be used for extra flavor.
• The scooped squash flesh should not be discarded because it adds moisture and flavor to the stuffing.

Serving Suggestions

Serve stuffed patty pan squash as a vegetarian main course with a crisp green salad or as a side dish alongside grilled chicken, fish, or steak. The presentation is naturally elegant because each squash acts as its own edible bowl.

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Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes or until warmed through. Avoid microwaving for too long, as the squash can become overly soft.

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Nutritional Information

Approximate values per serving