Best 5 Stuffed Patty Pan Squash Recipes
**Stuffed Patty Pan Squash: A Delightful Medley of Flavors**
Patty pan squash, also known as sunburst squash or scallopini squash, is a unique and visually appealing vegetable that adds a touch of whimsy to any dish. Its delicate flavor and tender texture make it a versatile ingredient, perfect for stuffing and baking. This article presents a collection of delectable stuffed patty pan squash recipes that showcase the vegetable's versatility and allow home cooks to create a delightful symphony of flavors.
From the classic combination of sausage, breadcrumbs, and herbs to the more adventurous fusion of quinoa, black beans, and corn, these recipes offer a range of stuffing options to suit every palate. Some recipes feature a savory filling of ground beef or turkey, while others highlight the natural sweetness of the squash with a mixture of roasted vegetables and goat cheese. For those with a penchant for bold flavors, there's a recipe that incorporates spicy chorizo and tangy tomatillo salsa.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. The article also includes helpful tips on selecting the best patty pan squash, preparing the squash for stuffing, and achieving the perfect balance of flavors.
Whether you're hosting a special dinner party or simply looking for a creative and delicious way to enjoy this unique vegetable, these stuffed patty pan squash recipes are sure to impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and leave you craving more.
STUFFED PATTY PAN SQUASH
An abundant harvest of patty pan squash led me to this recipe elsewhere on the internet. Very tasty! and I cooked a full package of bacon so my picky eaters could have BLTs while I enjoyed this! BTW I use Recipe #173076 to cook my bacon (see my notes in my review for details).
Provided by MA HIKER
Categories < 60 Mins
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
- Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
- Mince the reserved squash.
- Combine remaining ingredients in a bowl with the minced squash, mixing well.
- Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
STUFFED SCALLOPED (PATTY PAN) SQUASH
I was never sure what to do with the squash that looked like little jellyfish so I stuffed it with a mixture that reminds me of a summertime Thanksgiving meal. Even my picky children and husband like this one and we eat it with cranberry sauce.
Provided by ALud
Categories Side Dish Vegetables Squash
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. Allow squash to cool until easily handled, about 5 minutes.
- Cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. Set the scooped meat aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. Drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.
- Cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. Add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.
- Mix Cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. Add bread crumbs and stir until mixture is the consistency of wet stuffing. Fill squash with stuffing; season with salt and pepper. Place squash in a baking dish.
- Bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 6.6 g, Cholesterol 19.8 mg, Fat 6.9 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 418 mg, Sugar 1.3 g
STUFFED PATTY PAN SQUASH
Steps:
- Clean the squash and place them in the top of a steamer set oven gently simmering water. Partially cover and cook for 10 to 15 minutes, until tender. Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
- Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish. In a large heavy skillet heat the olive oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the zucchini and cook until tender, about 6 minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish. Mound some of the mixture on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese. Serve the patty pans accompanied by a small sprig of marjoram.
STUFFED PATTY PAN SQUASH
A delicious and eye-catching way to prepare patty pan squash. Very easy to make.
Provided by jose v
Categories Side Dish Vegetables Greens
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside.
- Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper.
- Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch.
- Bake in the preheated oven until squash is tender, 25 to 30 minutes.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 5.2 g, Cholesterol 66.3 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 5.3 g, Sodium 224.2 mg, Sugar 0.7 g
HEALTHY STUFFED PATTY PAN SQUASH
I wanted to stuff the squash to add flavor but didn't want anything fatty so I threw this togther and it was, I think, good enough to post. The recipe would not accept "Garlic Plus" spice so it reads 1 tbsp garlic bit it really is "Garlic Plus" a lovely mixed spice is by Club House but in a pinch you may sub 2 garlic cloves chopped . Even with all the spice that is in the recipe it was not "Hot" but do check how spicy your Chipotle sauce is and modify according to your taste buds. You could use this recipe with small 2" Patty pans and just decrease the baking time. If you do not wish to use wine substitute Apple juice
Provided by Bergy
Categories Vegetable
Time 1h20m
Yield 1 Patty Pan squash, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the squash and clean out all the seeds.
- Mix all the ingredients together, stir to mix well.
- Stuff the squash, put it's hat back on.
- Place leftover stuffing in a piece of tin foil.
- Place the stuffed squash in a baking dish.
- Bake in 375 oven for apprx 1 hour.
- The baking time will depend on the thickness of the squash shell - mine was apprx1" thick.
- Put the leftover stuffing in the oven for the last 20 minutes of baking.
Tips:
- Choose small patty pan squash that are about 2 to 3 inches in diameter.
- Use a sharp knife to carefully cut off the tops of the squash.
- Scoop out the seeds and pulp from the squash using a spoon.
- Drizzle the squash with olive oil and season with salt and pepper.
- Fill the squash with your desired stuffing.
- Bake the squash at 375 degrees Fahrenheit for 20-25 minutes, or until the squash is tender and the filling is cooked through.
- Serve the squash warm with a side of your favorite sauce.
Conclusion:
Stuffed patty pan squash is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its colorful appearance and variety of stuffing options, this dish is sure to impress your guests. So next time you're looking for a unique and flavorful dish to try, give stuffed patty pan squash a try.
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