Vegetarian Stuffed Patty Pan Squash Recipe

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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.

Patty Pan w Stuffed Wild Rice, Red Peppers, Onions, Celery, Carrots, and Herbs. Side View In A Shallow Baking Dish

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.

3 Raw Yellow Patty Pan Squash. Plate of chopped peppers and celery in background. — *Look at these sweeties. I can't even...*

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.

Patty Pan w Stuffed Wild Rice, Red Peppers, Onions, Celery, Carrots, and Herbs. Top View In A Shallow Baking Dish

Serving Suggestion

Serve this Stuffed Patty Pan Squash recipe with a complementary dish like:

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.

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FAQS About Stuffed Patty Pan Squash Recipe

What can I stuff in Patty Pan squash?

Anything! Leftovers, rice, quinoa, vegetables, cheeses, nuts, cooked shredded or ground meats like sausage or tofu crumbles, herbs, favorite seasonings, etc...

What kind of Patty Pan squash should I choose or are best for stuffing?

Large patty-pans are easiest and best for filling.

Do I need to peel the squash?

Nope! Patty pans skin and seeds are edible, like zucchini.

How Do I cook Patty Pan Squash?

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.