stuffed pattypan squash recipe

Written ByJenny Smyth Posted on
stuffed pattypan squash recipe
Jump to Recipe Jump to Video Print Recipe

The Best stuffed pattypan squash recipe

I’ve been making this stuffed pattypan squash recipe for years, and it’s always a hit with my family. The dish is a staple in many parts of the world, particularly in the Mediterranean region. I love how it’s both easy to prepare and packed with nutrients. The combination of flavors and textures is just right – the sweetness of the squash, the savory flavor of the filling, and the crunch of the breadcrumbs on top.

It’s a perfect meal for any occasion, whether it’s a weeknight dinner or a special event. My kids adore helping me prepare it, and they always ask for seconds. The best part? It’s incredibly versatile – you can make it ahead of time and refrigerate or freeze it for later use.

This recipe is a game-changer for busy home cooks like me who want to serve up something delicious without breaking a sweat. The history of this dish is fascinating – it dates back to ancient times when people would stuff their squash with meat, grains, and spices to create a hearty meal. Over time, various cultures adapted the recipe to their own tastes and traditions. Today, you can find countless variations online, but I stick to my trusted recipe that never fails to impress.

The technique behind cooking stuffed pattypan squash is straightforward: simply halve the squash lengthwise, scoop out the seeds, and fill each half with your desired ingredients. Then, bake until tender – voilà! The end result is a beautifully presented dish that looks as good as it tastes. One of my favorite aspects of this recipe is how customizable it is.

You can swap out ingredients to suit your dietary needs or preferences. For instance, use gluten-free breadcrumbs or substitute meat with plant-based alternatives. Experiment with different herbs and spices to create unique flavor profiles that will keep everyone engaged. This recipe also happens to be an excellent way to get your daily dose of vitamins A and C from the squash itself.

Plus, by using lean protein sources like chicken or turkey sausage, you’ll be supporting healthy weight management.

Stuffed Pattypan Squash

Stuffed Pattypan Squash

4.7 from 1669 votes

Tender pattypan squash are hollowed and filled with a savory blend of quinoa, vegetables, and cheese. This colorful dish makes a satisfying vegetarian main or a stunning side.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Squash

8 small pattypan squash (about 2 inches wide)
2 tablespoons olive oil
1/2 teaspoon salt

For the Filling

1/2 cup quinoa, rinsed
1 cup vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, finely diced
1 medium red bell pepper, finely diced
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a medium pot of salted water to a boil over high heat.
3Add the pattypan squash and blanch for 3 minutes until slightly tender, then drain and let cool until safe to handle.
4While the squash cools, prepare the quinoa.
5In a small saucepan, combine the rinsed quinoa and vegetable broth.
6Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.
7Remove from heat and fluff with a fork.
8Heat 1 tablespoon olive oil in a large skillet over medium heat.
9Add the chopped onion and cook for 3 minutes until translucent, then stir in the garlic, zucchini, and bell pepper.
10Cook for 5 minutes until the vegetables are softened and lightly browned.
11Add the cooked quinoa, oregano, smoked paprika, and black pepper to the skillet.
12Stir well and cook for 1 minute until fragrant.
13Remove from heat and fold in the crumbled feta and fresh parsley until evenly distributed.
14Slice off the top quarter of each cooled pattypan squash and use a small spoon or melon baller to scoop out the seeds and some flesh, leaving a 1/4-inch thick shell.
15Brush the inside and outside of each squash with the remaining 2 tablespoons olive oil and sprinkle with salt.
16Spoon the quinoa-vegetable filling into each squash cavity, mounding slightly.
17Place the filled squash in a baking dish and cover loosely with foil.
18Bake for 20 minutes, then remove foil and sprinkle with Parmesan cheese if using.
19Bake uncovered for 10 more minutes until the squash is tender and the tops are golden.
Serve warm.

🔧Equipment

Small saucepan with lid
Large skillet
Baking dish (9×13 inch)
Small sharp knife
Spoon or melon baller
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 520mg🌾Total Carbs: 36g🥦Dietary Fiber: 6g🍬Sugars: 7g🥩Protein: 11g

📝Notes

For a vegan version, omit the feta and Parmesan and add 1/4 cup nutritional yeast and 1/4 cup toasted pine nuts. You can also use pre-cooked rice or couscous instead of quinoa.

Watch Video Of How Stuffed Pattypan Squash Works

This stuffed pattypan squash recipe never fails to impress at family gatherings or weeknight meals alike. Its adaptability makes it perfect for busy home cooks who want something delicious without too much fuss.

The beauty lies in its simplicity – you can easily scale up or down depending on your needs. The most rewarding part?

Seeing my kids devour each bite and knowing they’re getting their daily dose of essential vitamins from this nutritious meal.

❓ Frequently Asked Questions About Stuffed Pattypan Squash

Q1: What type of cheese works best in this recipe?

The choice of cheese depends on personal taste preferences! Parmesan adds a sharpness that pairs well with the sweetness of the squash, while mozzarella provides creaminess.

Q2: Can I use other types of squash instead?

Yes! Acorn or butternut squash work equally well as substitutes in this recipe.

Q3: How do I store leftover stuffed pattypan squash?

Avoid storing cooked squash at room temperature for more than 2 hours; refrigerate within 2 hours after cooking or freeze for up to 6 months.

Q4: Is there an alternative to breadcrumbs if I’m gluten-intolerant?

Cornflake crumbs or crushed gluten-free crackers make suitable substitutes.

Q5: What’s the recommended serving size per person?

A serving size is approximately 1/2 cup cooked squash per person.

Q6: Can I prepare this dish ahead of time and reheat later?

Sure! Prepare all components ahead except baking – assemble just before baking for optimal texture.

Similar Posts