14 Delicious Stuffed Pattypan Squash Recipes

Just when you thought pattypan squash couldn’t get any more delightful, we’ve rounded up 14 recipes that stuff these charming summer veggies with everything from cheesy goodness to hearty grains. Perfect for those seeking a mix of comfort and creativity in their kitchen, these dishes promise to turn your meals into a celebration of flavor. Dive in and discover your next favorite way to enjoy pattypan squash!

Cheesy Stuffed Pattypan Squash

Munch on these cheesy stuffed pattypan squash for a delightful summer treat. They’re easy to make and packed with flavor, perfect for a quick dinner or a side dish.

Ingredients

– 4 medium pattypan squash (about 3 inches in diameter)
– 1 cup shredded cheddar cheese (sharp for more flavor)
– 1/4 cup breadcrumbs (panko for extra crunch)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp garlic powder (adjust to taste)
– Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the pattypan squash and scoop out the seeds with a spoon, creating a hollow center.
3. Brush the outside of each squash with olive oil and season with salt and pepper.
4. In a bowl, mix the shredded cheddar cheese, breadcrumbs, and garlic powder.
5. Stuff each squash with the cheese mixture, pressing down lightly to fill the cavity.
6. Place the stuffed squash on a baking sheet and bake for 25-30 minutes, or until the squash is tender and the cheese is bubbly and golden.
7. Let them cool for 5 minutes before serving to allow the cheese to set slightly.
Dive into these cheesy stuffed pattypan squash for a meal that’s both comforting and nutritious. The tender squash pairs perfectly with the melted cheese and crispy breadcrumb topping. Serve them alongside a fresh salad for a complete meal.

Herb and Garlic Stuffed Pattypan Squash

Mouthwatering and vibrant, this dish turns pattypan squash into a savory centerpiece. Perfect for summer dinners, it’s stuffed with a fragrant herb and garlic mixture.

Ingredients

• 4 medium pattypan squash (about 2 lbs total)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper, adjust to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the tops off the pattypan squash and scoop out the seeds, creating a cavity.
3. Brush the outside of each squash with olive oil and place on the baking sheet.
4. In a bowl, mix garlic, parsley, basil, breadcrumbs, and Parmesan. Season with salt and pepper.
5. Stuff each squash with the herb mixture, pressing down lightly.
6. Bake for 25-30 minutes, until the squash is tender and the topping is golden.
7. Let cool for 5 minutes before serving.

Flavorful and tender, the squash pairs well with a crisp salad. For a twist, top with a drizzle of balsamic glaze before serving.

Quinoa and Black Bean Stuffed Pattypan Squash

Every cook needs a go-to vegetarian dish that’s both nutritious and easy to make. This quinoa and black bean stuffed pattypan squash fits the bill perfectly.

Ingredients

• 4 medium pattypan squash (about 3 inches in diameter)
• 1 cup cooked quinoa (cooled)
• 1 cup black beans (rinsed and drained)
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced red bell pepper
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• Salt to taste
• 1/4 cup shredded cheese (optional, for topping)

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the pattypan squash and scoop out the seeds, creating a cavity.
3. Brush the squash with 1 tbsp olive oil and place on a baking sheet. Roast for 15 minutes until slightly tender.
4. In a bowl, mix quinoa, black beans, corn, red bell pepper, remaining olive oil, cumin, chili powder, and salt.
5. Fill each squash with the quinoa mixture, pressing down gently to pack it in.
6. Sprinkle shredded cheese on top if using.
7. Bake for another 20 minutes until the squash is fork-tender and the filling is heated through.
8. Let cool for 5 minutes before serving.

Mildly sweet pattypan squash pairs wonderfully with the hearty quinoa and black bean filling. Serve with a dollop of sour cream or avocado slices for extra creaminess.

Mexican Style Stuffed Pattypan Squash

Kickstart your meal with this vibrant Mexican Style Stuffed Pattypan Squash, a perfect blend of hearty and fresh flavors.

Ingredients

• 4 medium pattypan squashes (hollowed out, reserve flesh)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup cooked black beans (rinsed if canned)
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp chili powder (adjust to taste)
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add reserved squash flesh, black beans, corn, cumin, and chili powder. Cook for 5 minutes, stirring occasionally. Tip: The mixture should be moist but not watery.
4. Season with salt to taste. Remove from heat and let cool slightly.
5. Stuff each squash with the bean mixture. Top with shredded cheese.
6. Bake for 20-25 minutes, until squash is tender and cheese is bubbly. Tip: Check doneness by piercing squash with a fork.
7. Let cool for 5 minutes before serving. Tip: Garnish with fresh cilantro for extra flavor.

Serve these stuffed squashes hot for a satisfying texture contrast between the tender squash and the hearty filling. The blend of spices and cheese offers a rich, comforting flavor that pairs well with a crisp salad.

Spinach and Feta Stuffed Pattypan Squash

Perfect for summer, these stuffed pattypan squashes are a delightful blend of creamy feta and fresh spinach. They’re as nutritious as they are delicious.

Ingredients

• 4 medium pattypan squashes (about 3 inches in diameter)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup fresh spinach, chopped (packed)
• 1/2 cup feta cheese, crumbled
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the pattypan squashes and scoop out the seeds with a spoon, creating a hollow center.
3. Brush the outside of each squash with olive oil and place on a baking sheet.
4. In a bowl, mix chopped spinach, feta cheese, salt, pepper, and garlic powder until well combined.
5. Stuff each squash with the spinach and feta mixture, packing it tightly.
6. Bake for 25-30 minutes, or until the squashes are tender when pierced with a fork.
7. Let cool for 5 minutes before serving to allow the flavors to meld.

Kick up the flavor by adding a sprinkle of red pepper flakes before baking. The squashes should be tender but still hold their shape, with the filling creamy and slightly golden. Serve alongside grilled chicken for a complete meal.

Turkey and Rice Stuffed Pattypan Squash

Fancy a dish that’s as nutritious as it is colorful? Turkey and Rice Stuffed Pattypan Squash is a hearty meal that’s perfect for using up summer squash. It’s a balanced dish with protein, grains, and veggies all in one.

Ingredients

• 4 medium pattypan squash (about 6 oz each)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey
• 1 cup cooked rice (white or brown)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup shredded cheese (cheddar or mozzarella)

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the pattypan squash and scoop out the seeds, leaving a 1/2-inch thick shell.
3. Brush the inside of each squash with olive oil and place on a baking sheet.
4. In a skillet over medium heat, cook the ground turkey until no longer pink, about 5 minutes.
5. Add the onion and garlic to the skillet; cook until soft, about 3 minutes.
6. Stir in the cooked rice, thyme, salt, and pepper. Cook for 2 minutes to combine flavors.
7. Divide the turkey mixture among the squash shells, packing lightly.
8. Sprinkle cheese on top of each stuffed squash.
9. Bake for 25-30 minutes, until the squash is tender and the cheese is bubbly.
10. Let cool for 5 minutes before serving.

Zesty and satisfying, the stuffed squash offers a creamy texture from the melted cheese against the tender squash. Serve with a side salad for a complete meal or slice into wedges for an appetizer.

Vegetarian Stuffed Pattypan Squash with Couscous

Vegetarian stuffed pattypan squash with couscous is a summer delight that’s as nutritious as it is colorful. Versatile and easy to make, it’s perfect for a light dinner or a side dish.

Ingredients

• 4 medium pattypan squashes (about 3 inches in diameter)
• 1 cup couscous (precooked, or any quick-cooking grain)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion (yellow or white for sweetness)
• 1 garlic clove, minced (adjust to taste)
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup chopped fresh parsley (or cilantro for a different flavor)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup vegetable broth (or water in a pinch)
• 1/4 cup crumbled feta cheese (optional for garnish)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Cut the tops off the pattypan squashes and scoop out the seeds, creating a cavity. Reserve the tops.
3. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Add diced tomatoes, parsley, salt, and black pepper to the saucepan. Cook for another 2 minutes, stirring occasionally.
5. Stir in the couscous and vegetable broth. Remove from heat, cover, and let sit for 5 minutes until the couscous absorbs the liquid.
6. Fill each pattypan squash cavity with the couscous mixture. Replace the tops if desired.
7. Place the stuffed squashes in the prepared baking dish. Bake for 25-30 minutes, until the squashes are tender.
8. Remove from oven and let cool for 5 minutes. Garnish with crumbled feta cheese if using.

Unbelievably tender, the pattypan squashes offer a sweet contrast to the savory couscous filling. Serve them on a bed of greens for an extra pop of color or alongside grilled vegetables for a hearty meal.

Bacon and Cheddar Stuffed Pattypan Squash

A delightful twist on summer squash, this recipe transforms pattypan into a savory vessel for bacon and cheddar. Perfect for a hearty side or a light main, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 4 medium pattypan squash (about 3 inches in diameter)
• 4 slices bacon, chopped (use thick-cut for more texture)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the tops off the pattypan squash and scoop out the seeds, creating a hollow center. Brush inside and out with olive oil, then season with salt and pepper.
3. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
4. In a bowl, mix the cooked bacon, shredded cheddar, and breadcrumbs. Stuff each squash with the mixture, pressing lightly to pack.
5. Place the stuffed squash on the prepared baking sheet. Bake for 20-25 minutes, until the squash is tender and the filling is golden brown.
6. Let cool for 5 minutes before serving. The squash should be fork-tender, with a crispy, cheesy top.

Zesty and satisfying, these stuffed squash offer a perfect balance of creamy and crunchy. Try serving atop a bed of greens for a complete meal.

Mediterranean Stuffed Pattypan Squash

Vibrant and versatile, Mediterranean Stuffed Pattypan Squash brings a burst of flavor to your table. Perfect for summer, it’s a dish that’s as nutritious as it is delicious.

Ingredients

• 4 medium pattypan squash (about 3 inches in diameter)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup quinoa, rinsed
• 1 cup water
• 1/2 cup crumbled feta cheese (adjust to taste)
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped sun-dried tomatoes
• 1 tsp dried oregano
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the pattypan squash and scoop out the seeds, creating a hollow center.
3. Brush the inside and outside of the squash with olive oil. Place on a baking sheet.
4. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
5. Remove quinoa from heat. Fluff with a fork and let cool slightly.
6. Mix quinoa with feta cheese, olives, sun-dried tomatoes, oregano, salt, and pepper.
7. Stuff each squash with the quinoa mixture, packing lightly.
8. Bake for 25-30 minutes, or until the squash is tender when pierced with a fork.
9. Let cool for 5 minutes before serving.

Mouthwatering and hearty, the stuffed squash offers a delightful contrast between the tender vegetable and the chewy, flavorful filling. Serve atop a bed of greens for an extra fresh touch.

Curried Chickpea Stuffed Pattypan Squash

Every home cook needs a reliable, flavorful vegetarian dish in their repertoire. This Curried Chickpea Stuffed Pattypan Squash is just that—packed with spice and easy to love.

Ingredients

• 4 medium pattypan squash (about 3 inches in diameter)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup onion, finely diced
• 2 garlic cloves, minced
• 1 tsp curry powder (adjust to taste)
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegetable broth
• 1/4 cup fresh cilantro, chopped (plus more for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the tops off the pattypan squash and scoop out the seeds, leaving a 1/4-inch thick shell.
3. Brush the inside of each squash with olive oil and place on the baking sheet. Bake for 10 minutes to soften.
4. While the squash bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
5. Add garlic, curry powder, cumin, salt, and pepper to the skillet. Cook for 1 minute until fragrant.
6. Stir in chickpeas and vegetable broth. Mash the chickpeas slightly with a fork, leaving some whole for texture.
7. Remove the squash from the oven. Fill each with the chickpea mixture, pressing down gently.
8. Return to the oven and bake for 15 minutes, until the squash is tender and the filling is heated through.
9. Garnish with fresh cilantro before serving.

Vibrant and hearty, this dish offers a satisfying bite with a creamy chickpea center. Try serving it over a bed of quinoa for a complete meal.

Sausage and Peppers Stuffed Pattypan Squash

Never let summer squash go to waste with this hearty Sausage and Peppers Stuffed Pattypan Squash. Perfect for a quick dinner that packs flavor.

Ingredients

• 4 medium pattypan squash (hollowed out, reserve flesh)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb Italian sausage (casings removed)
• 1/2 cup diced bell peppers (any color)
• 1/4 cup diced onion
• 1 garlic clove (minced)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook sausage until browned, about 5 minutes. Break into crumbles.
3. Add bell peppers, onion, and reserved squash flesh to skillet. Cook until vegetables soften, about 5 minutes.
4. Stir in garlic, salt, and pepper. Cook for 1 minute until fragrant.
5. Fill each hollowed pattypan squash with the sausage mixture. Top with Parmesan cheese.
6. Bake in preheated oven for 20 minutes, or until squash is tender.
7. Broil for 2 minutes for a golden cheese top, if desired.

Cheesy, savory, and slightly sweet, these stuffed squash are a summer delight. Serve atop a bed of greens for a complete meal.

Wild Mushroom and Goat Cheese Stuffed Pattypan Squash

You’ll love how the earthy wild mushrooms and creamy goat cheese complement the mild pattypan squash in this dish. It’s a perfect blend of flavors and textures that’s both satisfying and elegant.

Ingredients

• 4 medium pattypan squash (about 3 inches in diameter)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup wild mushrooms, finely chopped (mix of varieties for depth)
• 1/2 cup goat cheese, crumbled (room temperature for easier mixing)
• 1 garlic clove, minced (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp each)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the tops off the pattypan squash and scoop out the seeds, creating a cavity. Brush inside and out with olive oil, season with salt and pepper.
3. Heat a skillet over medium heat. Add olive oil, then sauté mushrooms and garlic until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure mushrooms brown nicely.
4. Remove from heat. Stir in goat cheese and thyme until well combined. Season with salt and pepper.
5. Fill each squash with the mushroom mixture, packing lightly. Place on the baking sheet.
6. Bake for 20-25 minutes, until squash is tender when pierced with a fork. Tip: Rotate the pan halfway for even cooking.
7. Let cool for 5 minutes before serving. Tip: Garnish with extra thyme for a fresh look.

Unbelievably tender squash pairs beautifully with the rich, savory filling. Serve atop a bed of arugula for a colorful, textured plate.

Lentil and Walnut Stuffed Pattypan Squash

Rustic yet refined, this dish combines earthy lentils and crunchy walnuts in tender pattypan squash. Perfect for a hearty vegetarian meal that doesn’t skimp on flavor or texture.

Ingredients

• 4 medium pattypan squash (hollowed out, reserve tops)
• 1 cup cooked lentils (green or brown, drained)
• 1/2 cup walnuts (chopped, toasted for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup onion (finely diced)
• 2 cloves garlic (minced)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/4 cup parsley (chopped, for garnish)

Instructions

1. Preheat oven to 375°F. Lightly oil a baking dish large enough to hold all squash.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in lentils, walnuts, cumin, salt, and pepper. Cook for 2 minutes to blend flavors. Remove from heat.
4. Fill each hollowed squash with the lentil mixture, packing lightly. Cover with reserved tops.
5. Place stuffed squash in the prepared dish. Bake for 25-30 minutes, until squash is tender when pierced with a fork.
6. Garnish with parsley before serving. Tip: For a crispy top, broil for the last 2 minutes.

Nutty and savory, the filling contrasts beautifully with the soft squash. Serve atop a quinoa salad for a complete meal.

Pesto and Mozzarella Stuffed Pattypan Squash

Zesty and vibrant, this dish transforms humble pattypan squash into a showstopper. Perfect for summer gatherings or a cozy night in.

Ingredients

• 4 medium pattypan squash (about 3 inches in diameter)
• 1/2 cup pesto (homemade or store-bought)
• 1 cup shredded mozzarella cheese (low-moisture for better melting)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the tops off the pattypan squash and scoop out the seeds with a spoon, creating a cavity.
3. Brush the inside and outside of each squash with olive oil. Season with salt and pepper.
4. Fill each squash cavity with 1 tbsp pesto, then top with shredded mozzarella.
5. Place the stuffed squash on the prepared baking sheet. Bake for 25-30 minutes, until the squash is tender and the cheese is bubbly and golden.
6. Let cool for 5 minutes before serving to allow the flavors to meld.

Warm and gooey, the melted mozzarella pairs beautifully with the herbaceous pesto. Serve atop a bed of arugula for a fresh contrast or alongside grilled chicken for a hearty meal.

Conclusion

Exploring these 14 Delicious Stuffed Pattypan Squash Recipes opens up a world of flavor and creativity for your kitchen. Whether you’re a seasoned chef or a cooking novice, there’s something here to inspire your next meal. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!