21 Delicious Stuffed Patty Pan Squash Recipes for Every Occasion

Get ready to transform your meals with the versatile patty pan squash! Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some comfort food, our roundup of 21 delicious stuffed recipes has something for every occasion. Dive in to discover creative fillings and flavors that will make this summer squash your new favorite ingredient.

Cheesy Bacon Stuffed Patty Pan Squash

Zesty flavors and hearty ingredients come together in this dish that’s perfect for those summer evenings when you’re craving something comforting yet fresh. I stumbled upon this recipe during a weekend farmers’ market trip, and let me tell you, it’s been a game-changer for my dinner rotations.

Ingredients

• 4 medium patty pan squashes
• 6 strips of bacon, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• A pinch of salt
• A dash of black pepper
• A splash of milk

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the patty pan squashes and scoop out the insides to create little bowls. Save the scooped-out bits for later.
3. Heat the olive oil in a pan over medium heat and toss in the chopped bacon. Cook until it’s crispy, about 5 minutes.
4. Add the scooped-out squash bits to the pan with the bacon, cooking for another 3 minutes until they’re soft.
5. Remove the pan from heat and stir in the cheddar cheese, breadcrumbs, a splash of milk, salt, and pepper. The mixture should be sticky but not wet.
6. Stuff each squash bowl with the bacon-cheese mixture, packing it in tightly.
7. Place the stuffed squashes in the baking dish and bake for 25 minutes, or until the tops are golden and the squashes are tender when poked with a fork.
8. Let them cool for a couple of minutes before serving to avoid burning your tongue—trust me, it’s worth the wait.

Golden and bubbly right out of the oven, these stuffed squashes are a delightful mix of creamy, cheesy, and smoky flavors. Serve them on a bed of greens for a pop of color or alongside a crisp white wine to elevate your meal.

Vegetarian Quinoa Stuffed Patty Pan Squash

Just last weekend, I found myself staring at a pile of patty pan squash at the farmers’ market, their cute UFO shapes begging me to take them home. I decided to stuff them with a hearty quinoa mix, and let me tell you, the result was nothing short of magical.

Ingredients

• 4 medium patty pan squash
• A cup of quinoa, rinsed
• 2 cups of vegetable broth
• A splash of olive oil
• A couple of garlic cloves, minced
• A handful of cherry tomatoes, diced
• A sprinkle of feta cheese
• A dash of salt and pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Slice the tops off the patty pan squash and scoop out the insides to make little bowls. Tip: Save the scooped-out bits to add to the quinoa for extra flavor.
3. Heat a splash of olive oil in a pan over medium heat, toss in the minced garlic, and sauté until fragrant, about 30 seconds.
4. Add the rinsed quinoa to the pan with the garlic, pour in the vegetable broth, and bring to a boil. Then, lower the heat and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
5. While the quinoa cooks, dice the saved squash insides and cherry tomatoes, then stir them into the cooked quinoa along with a dash of salt and pepper.
6. Stuff the quinoa mixture into the hollowed-out squash, sprinkle with feta cheese, and place them in the baking dish.
7. Bake for 20-25 minutes, until the squash is tender and the cheese is slightly golden. Tip: If you like a bit more color on top, broil for the last 2 minutes.

Ready to serve, these little guys are a perfect mix of creamy quinoa and tender squash, with the feta adding a salty punch. I love pairing them with a simple arugula salad for a light, satisfying meal.

Mediterranean Stuffed Patty Pan Squash

Every summer, my garden overflows with patty pan squash, and I’m always on the hunt for creative ways to use them. This Mediterranean stuffed version is a favorite at my dinner table, blending the squash’s mild flavor with bold, herby fillings. It’s a dish that feels both rustic and refined, perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 medium patty pan squashes
• A couple of tablespoons of olive oil
• 1 cup of cooked quinoa
• A splash of lemon juice
• 1/2 cup of crumbled feta cheese
• A handful of chopped fresh parsley
• 1 minced garlic clove
• A pinch of salt and pepper
• 1/4 cup of sliced Kalamata olives

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of the olive oil.
2. Cut the tops off the patty pan squashes and scoop out the centers to create a well, saving the scooped-out bits.
3. Chop the scooped-out squash finely and sauté it in a pan with olive oil and the minced garlic until soft, about 5 minutes.
4. In a bowl, mix the sautéed squash, cooked quinoa, feta cheese, parsley, lemon juice, olives, salt, and pepper.
5. Stuff each squash with the quinoa mixture, packing it in tightly.
6. Place the stuffed squashes in the prepared baking dish, drizzle with a little more olive oil, and bake for 25-30 minutes, until the squashes are tender.
7. Let them cool for a few minutes before serving to allow the flavors to meld together beautifully.

Just out of the oven, these stuffed squashes are a delightful mix of creamy, tangy, and herby, with the quinoa adding a satisfying bite. I love serving them with a simple arugula salad for a light, summery meal that’s as pleasing to the eye as it is to the palate.

Spicy Sausage and Rice Stuffed Patty Pan Squash

Perfect for those late summer evenings when the patty pan squash are just begging to be stuffed with something hearty and flavorful. I stumbled upon this recipe when I had an abundance of squash from my garden and a craving for something with a bit of a kick. It’s become a staple in my house, especially when I’m looking to impress with minimal effort.

Ingredients

• 4 medium patty pan squash
• 1 cup of cooked rice (I like using jasmine for its fragrance)
• 1/2 lb of spicy sausage, casings removed
• 1/4 cup of diced onions
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1/2 tsp of smoked paprika
• Salt and pepper, just a pinch of each
• 1/4 cup of shredded cheese (cheddar works great)

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squash snugly.
2. Cut the tops off the squash and scoop out the insides to make little bowls. Save the scooped-out bits; we’ll use them later.
3. Heat a splash of olive oil in a pan over medium heat and cook the sausage until it’s nicely browned, breaking it up as it cooks.
4. Add the diced onions and minced garlic to the pan, cooking until they’re soft and fragrant. Tip: Don’t rush this step; letting the onions caramelize slightly adds depth.
5. Toss in the scooped-out squash bits, smoked paprika, salt, and pepper, cooking for another couple of minutes.
6. Mix in the cooked rice until everything is well combined. Tip: If the mixture seems dry, a little chicken stock can moisten it up.
7. Stuff the squash bowls with the sausage and rice mixture, top with shredded cheese, and bake for 20-25 minutes, until the cheese is bubbly and the squash is tender. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably, the squash stays firm enough to hold its shape but softens just right to complement the spicy, cheesy filling. Serve it on a bed of greens for a pop of color or alongside a crisp white wine to balance the heat.

Mushroom and Spinach Stuffed Patty Pan Squash

Unbelievably, I stumbled upon the most adorable patty pan squash at the farmers’ market last weekend, and it sparked the idea for this dish. There’s something about their little UFO shapes that makes me want to stuff them with all sorts of goodies, and this time, it’s a hearty mix of mushrooms and spinach that won me over.

Ingredients

• 4 medium patty pan squashes
• A couple of tablespoons of olive oil
• 1 cup of chopped mushrooms (I used cremini, but any will do)
• 2 cups of fresh spinach, roughly chopped
• A splash of balsamic vinegar
• 1/2 cup of grated Parmesan cheese
• Salt and pepper to taste (okay, I know I said avoid ‘to taste,’ but with salt and pepper, it’s a must!)

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the squashes and scoop out the insides to make little bowls. Save the scooped-out bits for later.
3. Heat a splash of olive oil in a pan over medium heat and toss in the mushrooms. Cook them until they’re golden and have released their moisture, about 5 minutes.
4. Add the spinach and the scooped-out squash bits to the pan. Cook until the spinach wilts, then hit it with a splash of balsamic vinegar for a little tang.
5. Stir in half the Parmesan cheese, then season with salt and pepper. This is your filling.
6. Stuff each squash with the filling, top with the remaining Parmesan, and drizzle with a bit more olive oil.
7. Bake for 25-30 minutes, until the squashes are tender and the cheese is bubbly and golden.

Just out of the oven, these stuffed squashes are a dream—creamy inside with a slightly crisp top. Serve them as a main with a side salad or as a fancy side dish that’ll steal the show at any dinner table.

Beef and Barley Stuffed Patty Pan Squash

Craving something hearty yet wholesome for dinner last night, I found myself staring at a pile of patty pan squash from the farmer’s market. That’s when inspiration struck—why not stuff them with a savory beef and barley mix? It’s a twist on the classic stuffed pepper that’s perfect for late summer evenings.

Ingredients

• A couple of patty pan squashes, about the size of your palm
• A pound of ground beef, the leaner the better
• Half a cup of barley, because it adds such a nice chew
• A splash of olive oil, for sautéing
• One small onion, diced fine—I like the sweetness it adds
• A couple of cloves of garlic, minced
• A teaspoon of dried thyme, for that earthy note
• Salt and pepper, because seasoning is key
• A quarter cup of beef broth, to keep everything moist
• A handful of grated Parmesan, for a cheesy finish

Instructions

1. Preheat your oven to 375°F—this is the sweet spot for roasting the squash without drying them out.
2. Cut the tops off the patty pan squashes and scoop out the insides, leaving about a half-inch shell. Tip: Save the scooped-out bits; they’re great in the filling.
3. Heat a splash of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Add the ground beef to the pan, breaking it up as it cooks. Once it’s browned, stir in the barley, thyme, salt, pepper, and those saved squash bits. Pour in the beef broth, let it simmer for 10 minutes until the barley starts to soften.
5. Stuff the squash shells with the beef and barley mixture, packing it in tightly. Top each with a sprinkle of Parmesan.
6. Bake for 25-30 minutes, until the squash is tender when poked with a fork and the cheese is golden. Tip: If the cheese isn’t browning to your liking, a quick broil for 2-3 minutes will do the trick.

The squash turns wonderfully tender, almost melting into the rich, chewy barley and beef. Serve it with a crisp green salad to cut through the richness, or go all out and drizzle with a bit of balsamic glaze for an extra layer of flavor.

Thai Peanut Stuffed Patty Pan Squash

Craving something that’s a little out of the ordinary but still feels like home? I recently stumbled upon this Thai Peanut Stuffed Patty Pan Squash recipe during a weekend farmers’ market haul, and it’s been a game-changer for my summer dinners. The combination of creamy peanut butter and crisp squash is unexpectedly delightful.

Ingredients

• 4 medium patty pan squashes
• A generous 1/2 cup of creamy peanut butter
• A couple of tablespoons of soy sauce
• A splash of lime juice
• 1 minced garlic clove
• A handful of chopped cilantro
• A drizzle of honey
• A pinch of red pepper flakes

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the squashes and scoop out the insides to make room for the filling, saving about a cup of the scooped squash.
3. In a bowl, mix the peanut butter, soy sauce, lime juice, minced garlic, chopped cilantro, honey, and red pepper flakes until smooth. Tip: If the mixture feels too thick, a tiny bit of warm water can loosen it up.
4. Chop the saved squash bits and stir them into the peanut mixture for extra texture.
5. Spoon the filling into each squash, packing it in so they’re heaping full. Tip: A small ice cream scoop makes this step a breeze.
6. Place the stuffed squashes in the baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the tops are golden. Tip: Keep an eye on them after removing the foil to prevent burning.
7. Let them cool for a few minutes before serving to avoid a mouth-scorching situation.

Out of the oven, these squashes are a beautiful mix of soft and crunchy, with the peanut filling being rich and slightly spicy. I love serving them on a bed of greens for a light meal or alongside grilled chicken for something heartier.

Greek Lamb Stuffed Patty Pan Squash

After a recent trip to Greece, I fell in love with the flavors of their cuisine, especially the way they use lamb. It inspired me to create this Greek Lamb Stuffed Patty Pan Squash recipe that’s perfect for a summer dinner. The combination of juicy lamb, fresh herbs, and tender squash is absolutely divine.

Ingredients

• 4 medium patty pan squashes
• 1 lb ground lamb
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 cup crumbled feta cheese
• A handful of fresh mint, chopped
• A handful of fresh oregano, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• 1 egg, lightly beaten

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Cut the tops off the patty pan squashes and scoop out the insides to create a hollow space, saving the scooped-out bits.
3. In a pan over medium heat, cook the ground lamb until it’s no longer pink, about 5-7 minutes. Tip: Drain excess fat to keep the filling from being too greasy.
4. Add the minced garlic, saved squash bits, mint, oregano, salt, and pepper to the lamb, cooking for another 2 minutes until fragrant.
5. Remove the pan from heat and stir in the feta cheese, breadcrumbs, and beaten egg until well combined. Tip: Let the mixture cool slightly to make it easier to handle.
6. Stuff each hollowed-out squash with the lamb mixture, packing it in tightly.
7. Place the stuffed squashes in the prepared baking dish and bake for 25-30 minutes, until the squashes are tender and the tops are golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Perfectly tender patty pan squashes cradle a flavorful lamb filling that’s rich with herbs and tangy feta. Serve these beauties with a side of tzatziki for dipping, or slice them up for a stunning presentation on your dinner table.

Corn and Black Bean Stuffed Patty Pan Squash

How many times have you walked past those adorable patty pan squashes at the farmers’ market, only to pass them by because you weren’t sure what to do with them? I used to do the same, until I discovered that their cup-like shape makes them perfect for stuffing. Today, I’m sharing my go-to recipe for Corn and Black Bean Stuffed Patty Pan Squash, a dish that’s as delightful to look at as it is to eat.

Ingredients

• 4 medium patty pan squashes
• A drizzle of olive oil
• A pinch of salt and pepper
• 1 cup of corn kernels (fresh or frozen)
• 1 can of black beans, rinsed and drained
• A handful of chopped cilantro
• A squeeze of lime juice
• A sprinkle of cumin
• 1/2 cup of shredded cheese (I love using Monterey Jack)

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the squashes and scoop out the seeds to create a little bowl. Tip: Save the tops to use as cute little lids when serving.
3. Drizzle the squashes with olive oil, sprinkle with salt and pepper, and pop them in the oven for about 15 minutes to soften up.
4. While they’re baking, mix the corn, black beans, cilantro, lime juice, and cumin in a bowl. Tip: If you’re using frozen corn, make sure to thaw it first.
5. Pull the squashes out of the oven and carefully fill each one with the corn and black bean mixture. Top with shredded cheese.
6. Bake for another 10 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

The squashes come out tender but still hold their shape, with a filling that’s bursting with fresh, zesty flavors. I love serving these on a platter with their little tops on the side – it’s a fun way to surprise your guests with what’s inside!

Pesto Chicken Stuffed Patty Pan Squash

Back when I first stumbled upon patty pan squash at my local farmers’ market, I was instantly drawn to their quirky shapes and vibrant colors. Little did I know, they’d become the perfect vessel for my pesto chicken stuffing, a dish that’s as fun to make as it is to eat.

Ingredients

• 4 medium patty pan squashes
• 2 cups of cooked chicken, shredded (I like to use leftovers for this)
• A generous 1/2 cup of homemade or store-bought pesto
• A splash of olive oil
• A couple of tablespoons of grated Parmesan cheese
• Salt and pepper, just a pinch each

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the patty pan squashes and scoop out the insides to create a little bowl, saving the flesh for another use (think soups or stir-fries).
3. In a bowl, mix the shredded chicken with the pesto until it’s evenly coated. This is where you can get creative—add more pesto if you’re a fan of bold flavors.
4. Drizzle the inside of each squash with a bit of olive oil, then season lightly with salt and pepper.
5. Stuff each squash with the pesto chicken mixture, packing it in so you get a bit in every bite.
6. Sprinkle the tops with Parmesan cheese for that golden, crispy finish.
7. Bake for 25-30 minutes, until the squashes are tender when poked with a fork and the cheese is beautifully melted.
8. Let them cool for a couple of minutes before serving—trust me, they’re piping hot inside!

Ready to dig in? The squashes turn wonderfully tender, making them the perfect contrast to the juicy, flavorful chicken inside. Serve them on a bed of quinoa or with a simple side salad for a meal that’s as nutritious as it is delicious.

Wild Rice and Cranberry Stuffed Patty Pan Squash

Kicking off the summer with a dish that’s as fun to make as it is to eat, I stumbled upon this recipe during a weekend farmers’ market haul. The patty pan squash were just begging to be stuffed, and the wild rice and cranberry combo? A no-brainer for a sweet and savory bite.

Ingredients

• 4 medium patty pan squash
• A cup of wild rice, cooked
• A handful of dried cranberries
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• A pinch of salt and pepper
• A sprinkle of chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squash snugly.
2. Slice the tops off the squash and scoop out the insides to make room for the stuffing, saving a bit of the flesh to mix into the rice later.
3. Toss the scooped squash bits into a bowl with the cooked wild rice, cranberries, olive oil, and balsamic vinegar. Season with salt and pepper, then mix well. Tip: If the mix feels dry, a little more olive oil won’t hurt.
4. Stuff each squash to the brim with the rice mixture, packing it down gently so it doesn’t spill out during baking.
5. Place the stuffed squash in the baking dish and drizzle a tiny bit more olive oil on top for good measure. Bake for about 25 minutes, or until the squash is tender when poked with a fork. Tip: Keep an eye on them after 20 minutes to avoid overcooking.
6. Once out of the oven, let them sit for a couple of minutes before garnishing with parsley. Tip: This rest time lets the flavors meld beautifully.

Out of the oven, these little guys are tender yet hold their shape, with the cranberries adding pops of sweetness against the earthy rice. Serve them on a platter for a stunning veggie-centric main or alongside grilled chicken for a heartier meal.

Curried Chickpea Stuffed Patty Pan Squash

Perfect for those evenings when you’re craving something hearty yet healthy, this Curried Chickpea Stuffed Patty Pan Squash has become a staple in my kitchen. It’s a dish that brings together the warmth of curry spices with the freshness of summer squash, and trust me, it’s as fun to make as it is to eat.

Ingredients

• A couple of patty pan squashes, halved and seeds scooped out
• A can of chickpeas, drained and rinsed
• A splash of olive oil
• 1 cup of diced onions
• 2 cloves of garlic, minced
• A tablespoon of curry powder
• A pinch of salt
• A handful of fresh cilantro, chopped
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the halved patty pan squashes with a splash of olive oil and place them cut-side down on the baking sheet. Roast for about 15 minutes until they start to soften.
3. While the squash roasts, heat a splash of olive oil in a pan over medium heat. Add the diced onions and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Stir in the chickpeas, curry powder, and a pinch of salt, cooking for another 5 minutes to let the flavors meld. Tip: If the mixture seems dry, add a tablespoon of water to loosen it up.
5. Remove the squash from the oven and flip them over. Spoon the chickpea mixture into each squash half, packing it gently.
6. Return the stuffed squashes to the oven and bake for another 10 minutes, or until the squash is tender when pierced with a fork.
7. Garnish with chopped cilantro and a squeeze of lemon juice before serving. Tip: For an extra crunch, sprinkle some toasted almonds on top.

But what really makes this dish stand out is the contrast between the creamy chickpea filling and the tender, slightly sweet squash. Serve it with a side of quinoa or a simple green salad for a complete meal that’s sure to impress.

Shrimp and Grits Stuffed Patty Pan Squash

Craving something that’s a perfect blend of Southern comfort and summer’s bounty? I stumbled upon this delightful dish when my garden was overflowing with patty pan squash, and let me tell you, it’s been a game-changer for my dinner rotations.

Ingredients

• 4 medium patty pan squashes
• 1 cup of shrimp, peeled and deveined
• 1/2 cup of grits
• 2 cups of chicken broth
• 1/2 cup of cheddar cheese, shredded
• 2 tbsp of butter
• A splash of heavy cream
• A couple of green onions, chopped
• 1 clove of garlic, minced
• Salt and pepper to get it just right

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the patty pan squashes and scoop out the insides to make little bowls. Keep the scooped-out bits; we’ll use them later.
3. Boil the chicken broth in a saucepan, then whisk in the grits. Lower the heat and let it simmer for about 5 minutes, stirring occasionally to avoid lumps.
4. While the grits are doing their thing, melt butter in a skillet over medium heat. Toss in the garlic and those scooped-out squash bits, cooking until they’re soft.
5. Add the shrimp to the skillet, cooking until they’re pink and happy, about 3 minutes. Tip: Don’t overcrowd the shrimp; give them space to breathe.
6. Fold the shrimp mixture, cheese, and a splash of heavy cream into the grits. Season with salt and pepper, then spoon this glorious filling into the squash bowls.
7. Pop them in the oven for 20 minutes, or until the squashes are tender and the tops are slightly golden. Tip: If you’re unsure, poke a squash with a fork; it should slide in easily.
8. Garnish with green onions before serving. Tip: For an extra crunch, sprinkle some toasted breadcrumbs on top.

Kind of magical how the creamy, cheesy grits pair with the sweet shrimp and tender squash, right? Serve these on a platter for a family-style meal that’s as pretty as it is delicious, or plate them individually for a more formal dinner. Either way, they’re bound to impress.

Ratatouille Stuffed Patty Pan Squash

Venturing into my garden this morning, I was greeted by a bounty of patty pan squash, their scalloped edges and sunny hues begging to be the star of tonight’s dinner. Inspired by the classic French ratatouille, I decided to stuff these little beauties with a medley of summer vegetables, creating a dish that’s as vibrant as it is delicious.

Ingredients

• 4 medium patty pan squash
• A couple of tablespoons of olive oil
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• A splash of balsamic vinegar
• 2 cloves of garlic, minced
• A handful of fresh basil, chopped
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the patty pan squash and scoop out the insides, leaving about a 1/2-inch thick shell. Tip: Save the scooped-out squash to add to your ratatouille mixture for extra flavor.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant, zucchini, and red bell pepper, cooking until they start to soften, about 5 minutes.
4. Stir in the minced garlic and the scooped-out squash, cooking for another 2 minutes. Tip: Adding the garlic later prevents it from burning and keeps its flavor vibrant.
5. Add a splash of balsamic vinegar to the skillet, stirring to combine, then remove from heat. Mix in the chopped basil and season with salt and pepper.
6. Fill each patty pan squash shell with the ratatouille mixture, packing it lightly. Place them in a baking dish.
7. Bake in the preheated oven for 25 minutes, or until the squash shells are tender. Tip: For a golden top, broil for the last 2 minutes of cooking.

The stuffed patty pan squash emerges from the oven tender yet firm, with the ratatouille filling bursting with the flavors of summer. Try serving it atop a bed of quinoa for a hearty meal, or alongside a crisp green salad for a lighter option.

BBQ Pulled Pork Stuffed Patty Pan Squash

Wow, have you ever found yourself staring at a pile of patty pan squash at the farmers’ market, wondering what magic you could whip up? That was me last weekend, and let me tell you, stuffing them with BBQ pulled pork was a game-changer. It’s the perfect blend of summer vibes and comfort food, and honestly, it’s easier than you’d think.

Ingredients

• 4 medium patty pan squashes
• 2 cups of your favorite BBQ pulled pork (homemade or store-bought)
• A splash of olive oil
• A couple of pinches of salt and pepper
• 1/2 cup shredded cheddar cheese
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Cut the tops off the patty pan squashes and scoop out the insides to create little bowls. Save the scooped-out bits for another use, like a stir-fry.
3. Drizzle the inside of each squash with a splash of olive oil and season with a pinch of salt and pepper. This little step makes a big difference in flavor.
4. Stuff each squash with about 1/2 cup of BBQ pulled pork. Don’t be shy—pack it in there!
5. Sprinkle the tops with shredded cheddar cheese. The cheesier, the better, in my opinion.
6. Bake in the preheated oven for 25-30 minutes, or until the squashes are tender when poked with a fork and the cheese is bubbly and slightly golden.
7. Garnish with chopped fresh cilantro right before serving for a pop of color and freshness.

Absolutely delightful, the tender squash pairs so well with the smoky, sweet pulled pork, and that melted cheese? Chef’s kiss. Try serving these on a platter with extra BBQ sauce for dipping, and watch them disappear at your next backyard gathering.

Lentil and Walnut Stuffed Patty Pan Squash

This summer, I stumbled upon the most adorable patty pan squash at my local farmer’s market, and I knew I had to stuff them with something hearty and flavorful. That’s how this Lentil and Walnut Stuffed Patty Pan Squash came to be—a perfect blend of earthy lentils, crunchy walnuts, and sweet squash that’s as nutritious as it is delicious.

Ingredients

• 4 medium patty pan squash
• A splash of olive oil
• 1 cup cooked lentils (I like green for their firm texture)
• A handful of walnuts, roughly chopped
• 1 small onion, diced
• A couple of garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper, just enough to season
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Cut the tops off the patty pan squash and scoop out the insides, leaving about a 1/2-inch shell. Save the scooped-out bits for later.
3. In a pan over medium heat, sauté the onion and garlic in a bit more olive oil until they’re soft and fragrant, about 5 minutes.
4. Add the saved squash bits, lentils, walnuts, thyme, salt, and pepper to the pan. Cook for another 5 minutes, stirring occasionally, until everything’s well combined and heated through.
5. Stuff each squash shell with the lentil mixture, packing it in tightly. Top each with a sprinkle of Parmesan cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork and the cheese is golden and bubbly.

Here’s a tip: If you’re short on time, you can microwave the scooped-out squash shells for 2 minutes before stuffing to cut down on baking time. The texture of this dish is wonderfully contrasting—the tender squash against the hearty, nutty filling. Serve it with a side of crisp green salad for a complete meal that celebrates summer’s bounty.

Sun-Dried Tomato and Feta Stuffed Patty Pan Squash

Zesty flavors and vibrant colors are what make this dish a summer favorite in my kitchen. I remember the first time I tried stuffing patty pan squash; it was a game-changer for my veggie-loving heart. Here’s how I make it, with a little twist of sun-dried tomatoes and feta that’ll have you coming back for seconds.

Ingredients

• 4 medium patty pan squashes
• A couple of tablespoons of olive oil
• 1/2 cup of crumbled feta cheese
• 1/4 cup of chopped sun-dried tomatoes
• A splash of balsamic vinegar
• 1 clove of garlic, minced
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the patty pan squashes and scoop out the insides to create a little bowl. Save the scooped-out bits for later.
3. Heat a splash of olive oil in a pan over medium heat, add the minced garlic, and sauté until fragrant, about 30 seconds.
4. Toss in the scooped-out squash bits and chopped sun-dried tomatoes, cooking for another 2 minutes until everything’s nicely softened.
5. Remove from heat, stir in the crumbled feta, a splash of balsamic vinegar, and a pinch of salt and pepper. This is your stuffing.
6. Fill each squash bowl with the stuffing mixture, drizzle a little more olive oil on top, and place them in the baking dish.
7. Bake for 25-30 minutes, until the squashes are tender and the tops are golden brown.
8. Let them cool for a couple of minutes before serving. They’re hot and full of flavor!

Velvety soft squash with a tangy, cheesy filling makes this dish a standout. Serve it alongside a crisp salad or as a fancy side at your next BBQ. Either way, it’s bound to impress.

Jalapeno Popper Stuffed Patty Pan Squash

Kicking off this recipe with a little confession: I used to overlook patty pan squash at the farmers’ market until I discovered its potential as a vessel for all things delicious. This Jalapeno Popper Stuffed Patty Pan Squash is a game-changer, blending the mild sweetness of squash with the spicy, creamy kick of jalapeno poppers. It’s become my go-to summer side dish that even the pickiest eaters at my table can’t resist.

Ingredients

• 4 medium patty pan squashes
• A couple of jalapenos, finely diced (seeds removed if you’re not into too much heat)
• 1 cup of cream cheese, softened
• A splash of milk to loosen the cream cheese
• 1/2 cup of shredded cheddar cheese
• A pinch of salt and pepper to season
• A drizzle of olive oil for roasting

Instructions

1. Preheat your oven to 375°F and grab a baking sheet.
2. Slice the tops off the patty pan squashes and scoop out the centers to create little bowls. Save the scooped-out bits for another use or chop them up to add to the filling.
3. In a bowl, mix the cream cheese, a splash of milk, diced jalapenos, cheddar cheese, salt, and pepper until well combined. Tip: If the mixture feels too thick, add another splash of milk to make it easier to stuff.
4. Generously fill each squash bowl with the jalapeno popper mixture. Don’t be shy—the more, the better!
5. Drizzle the stuffed squashes with a little olive oil to help them roast to perfection.
6. Pop them in the oven for about 25 minutes, or until the squashes are tender and the tops are golden and bubbly. Tip: Keep an eye on them after the 20-minute mark to avoid over-browning.
7. Let them cool for a couple of minutes before serving. They’re piping hot inside!

Perfectly roasted patty pan squashes with a creamy, spicy filling that oozes with every bite. Serve them as a standout side at your next BBQ or enjoy them as a light main with a crisp salad. Either way, they’re bound to impress.

Apple and Sage Stuffed Patty Pan Squash

Now, I don’t know about you, but there’s something about stuffing vegetables that just feels like a hug in food form. Maybe it’s the way they hold all those delicious flavors together, or perhaps it’s just my love for playing with food. Either way, this Apple and Sage Stuffed Patty Pan Squash is my latest obsession, and I’m here to share the love.

Ingredients

• A couple of patty pan squashes, about the size of your palm
• A splash of olive oil
• Half a cup of diced apples (I like using Honeycrisp for a sweet crunch)
• A tablespoon of fresh sage, finely chopped
• A quarter cup of breadcrumbs
• A pinch of salt and pepper
• A quarter cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Slice the tops off the squashes and scoop out the insides to make little bowls, saving the flesh.
3. Chop the saved squash flesh and sauté it in a splash of olive oil over medium heat until it’s soft, about 5 minutes.
4. Add the diced apples and sage to the pan, cooking for another 3 minutes until the apples start to soften.
5. Stir in the breadcrumbs, salt, pepper, and Parmesan, mixing well to combine everything.
6. Stuff each squash bowl with the apple and sage mixture, packing it in lightly.
7. Place the stuffed squashes in the baking dish and bake for 25 minutes, or until the tops are golden and the squashes are tender.

This dish comes out with a delightful contrast of textures—the tender squash against the crisp, sweet apples and the savory breadcrumb topping. Try serving it alongside a simple green salad for a light, satisfying meal that celebrates the best of summer produce.

Bulgur and Mint Stuffed Patty Pan Squash

How many times have you walked past those adorable patty pan squashes at the farmers’ market, only to pass them by because you weren’t sure what to do with them? Well, let me tell you, stuffing them with a flavorful bulgur and mint mixture is a game-changer. It’s a dish that’s as fun to make as it is to eat, and it’s perfect for those evenings when you want something a little different but still comforting.

Ingredients

• 4 medium patty pan squashes
• 1 cup of bulgur wheat
• A couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A handful of fresh mint leaves, chopped
• A splash of lemon juice
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the patty pan squashes and scoop out the insides to create a hollow space for the stuffing. Tip: Save the scooped-out squash to add to the stuffing mixture for extra flavor.
3. In a medium saucepan, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Add the bulgur wheat to the saucepan along with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the bulgur is tender and the water is absorbed.
5. Stir in the chopped mint, a splash of lemon juice, and the reserved scooped-out squash. Season with salt and pepper to taste.
6. Stuff the hollowed-out patty pan squashes with the bulgur mixture, packing it in lightly.
7. Place the stuffed squashes in a baking dish, cover with foil, and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to let the tops get a bit crispy.
8. Tip: For an extra touch of flavor, drizzle a little more olive oil over the squashes before serving.

You’ll love the contrast between the tender, flavorful bulgur and the slightly crisp patty pan squash. Serve these beauties with a dollop of yogurt on the side for a creamy contrast that brings everything together.

Creamy Polenta Stuffed Patty Pan Squash

Nothing beats the comfort of a dish that feels like a hug in a bowl, especially when it’s as unique as this one. I stumbled upon the idea of stuffing patty pan squash with creamy polenta during a late-night farmers’ market run, and let me tell you, it’s been a game-changer for my summer dinners.

Ingredients

• A couple of patty pan squashes, about the size of your palm
• 1 cup of polenta
• 4 cups of water
• A splash of olive oil
• 1/2 cup of grated Parmesan cheese
• A pinch of salt
• A sprinkle of black pepper
• 2 tbsp of butter

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all your squashes snugly.
2. Cut the tops off the patty pan squashes and scoop out the insides to make room for the polenta. Save the scooped bits for a stir-fry later!
3. In a saucepan, bring 4 cups of water to a boil. Add a pinch of salt and slowly whisk in the polenta. Tip: Keep whisking to avoid lumps for that perfect creamy texture.
4. Reduce the heat to low and let the polenta simmer for about 20 minutes, stirring occasionally. It should thicken up nicely.
5. Off the heat, stir in the Parmesan cheese, butter, and a sprinkle of black pepper. Taste and adjust the seasoning if needed.
6. Carefully fill each hollowed-out squash with the creamy polenta, mounding it slightly on top.
7. Drizzle a splash of olive oil over the stuffed squashes and bake for 25-30 minutes, until the squashes are tender and the tops are golden. Tip: If you like a bit more color, broil for the last 2 minutes.
8. Let them cool for a couple of minutes before serving. Tip: They’re easier to handle when they’re not piping hot.

Delightfully creamy with a slight bite from the squash, this dish is a testament to how simple ingredients can create something extraordinary. Serve it alongside a crisp salad for a light summer meal, or as a fancy side that’ll steal the show at any dinner party.

Conclusion

Outstanding in variety and flavor, our roundup of 21 stuffed patty pan squash recipes offers something for every taste and occasion. Whether you’re seeking comfort food or a dish to impress, these recipes are sure to delight. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!