Stuffed Patty Pan Squash

Patty pan squash is one of those underrated summer gems that doesn’t get nearly enough attention. It’s small, sunny, and a little quirky in shape—like a flying saucer made of vegetables. But the real magic? It’s perfect for stuffing. Think of it as nature’s edible bowl just waiting to be filled with something savory and satisfying.

When summer squash is in season, we often reach for zucchini or yellow squash, but patty pan has its own personality. Its firm yet tender flesh holds up beautifully during baking, and its mild, buttery flavor pairs well with just about anything—cheese, grains, herbs, or meats. So if you’re looking for a fresh, fun way to use summer produce, stuffed patty pan squash should be high on your list.

One of the best things about this recipe is how customizable it is. Whether you’re leaning vegetarian with a quinoa and veggie mix or going hearty with sausage and breadcrumbs, you can truly make it your own. Plus, it looks impressive on a plate—like you spent way more time on dinner than you actually did.

It’s also a great option for meal prepping or serving guests. You can prep the filling ahead of time, stuff the squash, and pop them in the oven when you’re ready. They bake up golden and bubbling, with crispy tops and tender centers. Serve them with a simple side salad or some grilled corn, and you’ve got a wholesome summer dinner that feels just a little special.

Why You’ll Love It

• It’s a showstopper dish. The unique shape of patty pan squash makes this dish look elegant and fun, perfect for impressing guests or adding variety to your weeknight meals.
• Customizable fillings. Whether you’re in the mood for something cheesy, herby, meaty, or plant-based, you can tailor the stuffing to match your taste or what’s in your fridge.
• Seasonal and fresh. This recipe celebrates summer produce at its best. It’s a delicious way to use up garden or farmers market squash.
• Meal prep and freezer-friendly. You can prepare these ahead of time and store extras in the freezer for an easy reheat-and-eat dinner.
• Naturally portioned. Each squash is a perfectly sized, all-in-one serving—no slicing or plating fuss needed.

Ingredient List

For the Squash:

• 4 medium patty pan squash
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 pound ground sausage (or ground turkey)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 cup cooked rice (white or brown)
• 1/2 cup cherry tomatoes, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Optional Topping:

• Extra mozzarella or Parmesan for sprinkling
• Breadcrumbs for crunch (about 2 tablespoons)

Ingredient Notes

• Patty pan squash: Try to choose squash that are roughly the same size so they cook evenly. Medium ones are ideal for stuffing.
• Ground sausage: I love using Italian sausage for extra flavor, but ground turkey or even lentils for a vegetarian version works great too.
• Cooked rice: This helps bulk up the filling. Leftover rice is perfect here—just fluff it up with a fork before using.
• Cheese combo: Mozzarella makes it melty, and Parmesan adds a salty, umami punch. Don’t skip it!
• Breadcrumb topping: Optional, but it gives a golden, crunchy finish that takes it up a notch.

Kitchen Equipment Needed

• Sharp knife – For slicing the tops off the squash and chopping your filling ingredients. A paring knife works well for hollowing.
• Spoon or melon baller – To scoop out the center of the squash without tearing it. I prefer a melon baller for more control.
• Large skillet – For cooking the filling. I love using a cast iron skillet—it heats evenly and adds a bit of crispness to the meat.
• Baking dish – To hold the stuffed squash while baking. Use one that fits them snugly so they don’t tip over.
• Cutting board – A stable surface makes prepping quicker and cleaner. I always keep one dedicated to veggies.
• Measuring cups and spoons – For accuracy in seasoning and stuffing portions.

Instructions

Step 1: Preheat the oven and prep the squash

• Preheat your oven to 375°F (190°C).
• Rinse the patty pan squash under cool water and gently pat them dry.
• Slice off the tops (like a lid) and set them aside—you can bake these too or discard if you’d rather not use them.
• Use a spoon or melon baller to scoop out the center of each squash, leaving about 1/4 inch of flesh around the sides to create a sturdy shell.

Pro Tip:
If the squash don’t sit flat, carefully trim a small slice off the bottom to steady them—just don’t cut too deep or the filling will leak out.

Step 2: Season and pre-bake the squash

• Brush the insides lightly with olive oil and sprinkle with salt and pepper.
• Place them in a baking dish, hollow side up.
• Bake uncovered for 15 minutes, just to soften slightly while you prep the filling.
• Remove from oven and let them cool slightly before stuffing.

Step 3: Cook the filling

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add chopped onions and sauté for 3–4 minutes until translucent.
• Stir in the garlic and cook another 30 seconds until fragrant.
• Add ground sausage and cook until browned, breaking it up with a spatula as it cooks.
• Sprinkle in oregano and smoked paprika, and stir to coat the mixture evenly.
• Stir in the chopped cherry tomatoes and cook for 2–3 more minutes until softened.
• Remove skillet from heat and stir in the cooked rice, shredded mozzarella, Parmesan, and chopped parsley. Mix until everything is well combined.

Pro Tip:
Let the filling cool for a few minutes before adding the cheese—this helps it melt evenly without becoming greasy.

Step 4: Stuff the squash

• Spoon the filling into each pre-baked squash, gently pressing it in to fill all the space.
• Pile a little extra on top for a hearty look.
• If using, sprinkle each with a pinch of extra mozzarella or Parmesan and a light dusting of breadcrumbs for crunch.

Step 5: Bake to perfection

• Return the stuffed squash to the oven and bake uncovered at 375°F (190°C) for 20–25 minutes, or until the tops are golden and the squash is tender.
• If the tops aren’t browning enough, switch on the broiler for the last 2–3 minutes—but watch closely!

Pro Tip:
Use a fork to test doneness by gently piercing the side of a squash—it should be tender but not mushy.

Step 6: Cool slightly and serve

• Let them rest for 5 minutes before serving so the filling can set slightly.
• Garnish with a little more fresh parsley or a drizzle of olive oil if you like.
• Serve warm and enjoy every bite!

Tips and Tricks for Success

• Choose similar-sized squash. This helps them cook evenly and look uniform on the plate—ideal if you’re serving guests.
• Don’t over-scoop. Leave a solid border inside the squash when hollowing to prevent it from collapsing during baking.
• Prep the filling ahead. The stuffing can be made a day in advance and stored in the fridge—great for busy weeknights.
• Add filling while warm. Slightly warm filling is easier to pack in and helps the cheese melt nicely inside.
• Let them rest before serving. This helps the filling set and prevents any hot, cheesy spills when cutting into them.

Ingredient Substitutions and Variations

• Meatless option: Swap the sausage for cooked lentils, quinoa, or crumbled tofu for a hearty vegetarian version.
• No rice? Use couscous, bulgur, or cauliflower rice for a lower-carb twist.
• Different cheese: Try feta, goat cheese, or sharp cheddar for a flavor swap that still melts well.
• Add greens: Stir in chopped spinach or kale into the filling for extra nutrients and color.
• Spicy twist: Use hot Italian sausage or add red pepper flakes for a little kick in the filling.

Serving Suggestions

• Pair with a fresh garden salad. I love serving these stuffed squash with a simple green salad tossed in lemon vinaigrette—it keeps things light and refreshing.
• Add some grilled corn on the side. The sweetness of grilled corn pairs beautifully with the savory, cheesy filling.
• Serve with crusty bread. A slice of warm, crusty sourdough or garlic bread is perfect for scooping up any cheesy bits that fall out.
• Plate over a bed of grains. For a heartier meal, serve the squash over farro, quinoa, or couscous to soak up the juices.
• Top with a dollop of Greek yogurt or sour cream. This adds a creamy, tangy contrast that works especially well with spiced or sausage-based fillings.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 3–4 days. Let them cool completely before storing.
• To reheat in the oven, place stuffed squash in a baking dish, cover loosely with foil, and warm at 350°F (175°C) for 15–20 minutes until heated through.
• Microwave-friendly: Place on a microwave-safe plate and cover with a damp paper towel. Heat in 1-minute intervals until warmed through.
• Freezer option: You can freeze the stuffed (unbaked or baked) squash for up to 2 months. Wrap tightly in foil and store in a freezer-safe bag.
• Reheat from frozen: Bake at 375°F (190°C), covered, for 30–40 minutes, then uncover for the last 5–10 to crisp the top.

Frequently Asked Questions

How do I know when the patty pan squash is fully cooked?

The squash should be fork-tender but still hold its shape. A fork or knife should slide in easily without resistance. If it’s too firm, bake for another 5 minutes and check again.

Can I make this recipe vegetarian or vegan?

Absolutely! Skip the sausage and use cooked lentils, quinoa, or chopped mushrooms for a vegetarian version. For vegan, just swap the cheese with a dairy-free alternative.

What’s the best way to scoop out patty pan squash?

Use a melon baller or a small spoon. It gives you better control and helps avoid tearing the edges. Just be sure to leave about 1/4 inch of the flesh for structure.

Can I prepare this ahead of time?

Yes! You can stuff the squash and refrigerate them (covered) up to a day in advance. When ready, bake as directed—just add 5 extra minutes if coming straight from the fridge.

Do I need to peel the squash before baking?

Nope! The skin softens during baking and is totally edible. It helps the squash keep its shape and gives a nice texture contrast to the soft filling.

Can I use other types of squash?

If you can’t find patty pan, zucchini or round summer squash work well too. Just follow the same steps—adjust baking time slightly depending on size.

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Did you try this recipe? Let me know in the comments how it turned out!

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