Stuffed Patty Pan Squash

There’s something magical about summer squash, especially when it’s transformed into a hearty dish that’s bursting with flavor. Today, we’re diving into the world of stuffed patty pan squash, a delightful recipe that not only looks beautiful on your plate but also delivers a taste explosion that the whole family will love. Trust me, once you serve this dish, everyone will be asking for seconds.

Stuffed patty pan squash is a dish that marries flavor with visual appeal. These sweet little squashes are often overlooked in the produce aisle, but are truly unique with their scalloped edges and vibrant colors. The fun of this recipe is in the stuffing; you can personalize it with whatever tantalizing ingredients you have on hand. From a savory meat filling to a delicious vegetarian combo, this dish can cater to every palate in your home. Plus, it’s a fantastic way to sneak in some extra veggies.

Ingredients

• 4 large patty pan squashes – look for firm ones without blemishes
• 1 pound ground beef (or turkey for a lighter version)
• 1 cup cooked rice (or quinoa for a gluten-free option)
• 1 cup diced tomatoes (canned or fresh)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or a blend works well)
• Fresh basil or parsley for garnish

Instructions

Step 1:

Preheat your oven to 375°F (190°C). While it’s warming up, prepare the squashes by cutting off the tops and scooping out the seeds with a spoon, creating little bowls for your stuffing.

Step 2:

In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onions and minced garlic until they’re fragrant and golden brown.

Step 3:

Add the ground beef (or turkey) to the skillet. Break it apart and cook until it’s browned, seasoning with paprika, oregano, salt, and pepper as it cooks.

Step 4:

Once the meat is cooked through, stir in the diced tomatoes and cooked rice. Let it simmer for about 5 minutes to meld all those delicious flavors together.

Step 5:

Remove the skillet from the heat and stir in half of the shredded cheese, allowing it to melt into the filling.

Step 6:

Carefully spoon the savory mixture into each patty pan squash, pressing it down gently to ensure they’re filled to the brim. Top with the remaining cheese.

Step 7:

Place the stuffed squashes in a baking dish and cover with aluminum foil. Bake for about 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the tops are golden and bubbly.

Step 8:

Once they’re done baking, let them cool for a few minutes before garnishing with fresh basil or parsley. Serve warm and enjoy.

Nutritional Information

This stuffed patty pan squash dish provides a well-rounded meal packed with protein, fiber, and a good dose of vitamins and minerals from the veggies. Each serving contains approximately 350 calories, 25 grams of protein, and plenty of nutrients to keep you feeling great.

Healthier Alternatives

If you’re looking for healthier alternatives, try substituting ground beef with lean ground turkey or even a mixture of lentils and vegetables for a plant-based option. You can also swap the cheese for a vegan alternative or simply reduce the amount to cut down on calories.

Serving Suggestions

Stuffed patty pan squash makes a fantastic main dish, but don’t forget about sides. Pair it with a fresh garden salad, or if you’re in the mood for a hearty meal, serve it alongside my Cheesy Hamburger Rice Casserole for a comforting feast.

Common Mistakes

One common mistake is overcooking the squash. You want them tender but not mushy. Also, make sure your stuffing is well-seasoned before filling the squashes; bland filling can really bring down the dish.

Chef’s Notes

• For a kick of flavor, add a dash of hot sauce or some diced jalapeños to the meat mixture.
• You can use leftover rice or quinoa from previous meals to save time.
• These stuffed beauties freeze well. If you have leftovers, place them in an airtight container and pop them in the freezer for a quick meal later.

FAQs

• Q1: Can I use other types of squash?
  A1: Absolutely, this recipe works well with zucchini or even bell peppers if you prefer.
• Q2: How do I know when the squash is done?
  A2: The squash should be fork-tender but still hold its shape. Test it with a fork during the last few minutes of baking.
• Q3: Can I prepare this dish ahead of time?
  A3: Yes, you can stuff the squashes a day in advance and leave them in the fridge until you’re ready to bake them.

And there you have it, A delightful stuffed patty pan squash recipe that’s perfect for summer and sure to impress anyone at your table. For more delicious ideas, check out my Stuffed Taco Bell Beef Burrito Recipe that adds a twist to your dinner lineup. Happy cooking, friends!

Print