Vegetarian Stuffed Patty Pan Squash Recipe

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This vegetarian stuffed patty pan squash recipe is versatile as you can stuff large patty pans with any leftovers that you may have. In this recipe, patty pan squash are filled with wild rice, 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 Perfect For Stuffing

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 pulp. Instead, dice the squash seeds/pulp and pan fry the squash innards with the onions and other veggies.

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

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.

Stuffed Patty Pan Squash "Add On's":

Wanna add some cheese? Knock it out - Parmesan cheese or Feta cheese would taste fantastic stuffed into patty pan squash.

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

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.

Vegetarian Stuffed Patty Pan Squash

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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.

Author: beckie
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 3
Category: Main Dish
Method: Stovetop / Oven
Cuisine: International
Diet: Gluten Free

Ingredients

3 patty pan squash, halved & cored
2 tablespoon olive oil
½ cup onion, diced
1 carrot, finely diced
1 stalk celery, finely diced
½ red pepper, finely diced
2 sprigs rosemary
1 tablespoon garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups cooked wild rice
3 tablespoon 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.

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.

Serving Suggestion

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

Vegetarian Stuffed Patty Pan Squash