🥙 Stuffed Patty Pan Squash

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

 

🌱 Ingredients

• 4 medium patty pan squash
  
• 2 tablespoons olive oil
  
• 1 small yellow onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1 cup cherry tomatoes, halved
  
• ½ cup cooked quinoa or rice (optional: couscous or farro)
  
• ½ cup grated Parmesan cheese (or feta, goat cheese)
  
• ¼ cup fresh parsley or basil, chopped
  
• ¼ teaspoon red pepper flakes (optional)
  
• Salt and black pepper, to taste
  
• ¼ cup breadcrumbs (optional, for topping)
  

 

🔪 Instructions

1. Prep the squash:

• Preheat oven to 375°F (190°C).
• Cut the tops off the patty pan squash (like a lid) and gently scoop out the inner flesh with a spoon, leaving about a ¼-inch thick wall. Set the scooped flesh aside.
  
• Brush the hollowed squash shells with olive oil and place them in a baking dish.
  

2. Cook the Filling:

• Heat 1 tablespoon olive oil in a skillet over medium heat.
  
• Add chopped onion and sauté for 4–5 minutes until translucent.
  
• Add garlic and the reserved squash flesh (chopped) and cook for another 3–4 minutes.
  
• Stir in cherry tomatoes and cook until they begin to soften, about 3 minutes.
  
• Add cooked quinoa or rice, Parmesan, herbs, red pepper flakes, salt, and pepper. Mix well and remove from heat.
  

3. Stuff the squash:

• Spoon the filling into the hollowed squash shells, packing it in and mounding it slightly.
  
• If desired, sprinkle breadcrumbs on top for a crispy finish.
  

4. Bake:

• Cover loosely with foil and bake for 25 minutes.
  
• Remove foil and bake an additional 10 minutes, or until the tops are golden and the squash is fork-tender.
  

5. Serve:

• Garnish with extra herbs and a drizzle of olive oil. Serve warm.