This vegetarian / vegan stuffed patty pan squash recipe is versatile as you can stuff them with any leftovers that you may have. In this case, they are filled with wild rice, sautéed carrots, celery, red peppers, onions, and garlic.
These 'lil seasonal local patty pan squash are fun, adorable, tasty, and very stuffable.
Patty pan squash are a variety of summer squash and like most summer squash (potentially all), the soft skin and seeds are edible. These squash taste mild like zucchini and like zucchini, they do not need to be peeled before eating.
Patty-pan squash range in color from white to yellow. They are saucer like (yay -UFO squash!) and have scalloped edges.
Large patty pan squash are great for stuffing. They may be a little tougher in the middle but that part is hollowed out anyway. Conversely, smaller patty's do well chunked up and cooked and usually are more difficult to stuff.
Have extra time and wanna bring your knife skills game up? Don't throw away the seeds or pulp. Instead, dice the squash seeds/pulp and pan fry the squash innards with the onions and other veggies.
Don't want to stuff 'em? Slice off the tough ends of the patty pan and then dice these babies up any way you see fit (no need to peel!). Cook them or leave them whole or gut 'em and stuff 'em like in this recipe.
How To Store Patty Pan Squash:
Store unwashed patty pan squash in the refrigerator for up ~ 4-5 days. They store like zucchini and are prone to molding and decay fast.
I place them in an open ziploc (or the plastic bag from the grocery store) with a paper towel to absorb any excess moisture. Leaving the plastic bag or container open promotes air circulation.
Stuffing "Add On's":
Wanna add some cheese? Knock it out - Parmesan cheese or Feta cheese would taste fantastic.
Wanna add some nuts? Patty pan squash would also be delicious with pepita seeds, pecans, pine nuts or whatever seeds or nuts you got and love.
Wanna add some protein and extra flavor to the stuffed squash filling? Try adding cooked Italian sausage, chorizo, crumbled tofu, or bacon.
Serving Suggestion
Serve this Stuffed Patty Pan Squash recipe with a complementary dish like:
You May Also Like
If you like "Stuffed" Food, try these delicious similar stuffed recipes:
Things In My Kitchen:
- Teak cutting board - My go-to board. It's solid, holds juice run-off, and comes from sustainably managed plantations. It also has a stellar recommendation from Cook's Illustrated.
As an Amazon Associate I earn from qualifying purchases.
FAQS About Stuffed Patty Pan Squash Recipe
Anything! Leftovers, rice, quinoa, vegetables, cheeses, nuts, cooked shredded or ground meats like sausage or tofu crumbles, herbs, favorite seasonings, etc...
Large patty-pans are easiest and best for filling.
Nope! Patty pans skin and seeds are edible, like zucchini.
Large patty pan squash can be cut in half, pre-baked at 375F for 15 minutes, stuffed with cooked filling, and then baked again for ~15 minutes or until tender. They are pre-baked because the stuffing will already be cooked and doesn't need as much time in the oven. Conversely, the squash need more time in the oven in order to get more tender.
Vegetarian Stuffed Patty Pan Squash
EatSimpleFood.com
These 'lil local patty pan squash are fun, adorable, tasty, and very stuffable. This vegetarian / vegan stuffed squash recipe is versatile as you can fill them with any leftovers that you may have.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 3 patty pan squash, halved & cored
- 2 Tbsp olive oil
- ½ cup onion, diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- ½ red pepper, finely diced
- 2 sprigs rosemary
- 1 Tbsp garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups cooked wild rice
- 3 Tbsp parsley, chopped - as garnish
Instructions
- Preheat oven to 375 F. Lightly oil a baking pan.
- Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don't take off too much.
- Scoop out seeds and pulp, leaving ¾″ wall.
- Lightly oil the inside and sides of squash. Bake in oven, cut side down, ~ 15 minutes. Remove from oven, flip over, and get ready to fill it up.
- Bring a large pan to medium high heat add add 2 tablespoon of olive oil. When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft.
- Add garlic and cook 1-2 minutes or until fragrant.
- Remove from heat and stir in cooked wild rice. Add and optional cheeses or nut and salt and pepper to taste.
- Generously fill up the squash with the mixture.
- Bake uncovered ~ 15 minutes or until squash is tender. Happy Eating! Beckie
Notes
- Wanna bring your game up? Dice the squash seeds/pulp and pan fry with the onions & other veggies.
- Wanna add some cheese? Knock it out - Parmesan cheese or Feta cheese would taste fantastic.
- Wanna add some nuts? Try pine nuts, toasted pepita seeds, or your favorite nut.
Nancy says
A absolutely loved this! Easy to make, fresh flavor and huge hit with the husband! Thanks for poating.
Beckie Hemmerling says
Thank you for the comment Nancy - appreciate it!
Annette says
This was so tasty and easy to adapt. I used some leftover chicken rice a roni, cheddar cheese and Parmesan cheese so I could clean my refrigerator out. I didn’t have red pepper so I used finely chopped broccoli. i used the squash insides too. I added about 1/4 lb of ground sausage and red pepper flakes and it was so good. This is a keeper.
Beckie Hemmerling says
Thank you for the comment Annette. I LOVE that you adapted the recipe and used what you had. Rice a roni is an old favorite of mine - it sounds delicious!