STUFFED PATTYPAN SQUASH
A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!
Provided by Michele O'Brien
Categories Side Dish Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
- Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 8.4 g, Cholesterol 22.7 mg, Fat 14.3 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 374.3 mg, Sugar 1.4 g
STUFFED PATTY PAN SQUASH
An abundant harvest of patty pan squash led me to this recipe elsewhere on the internet. Very tasty! and I cooked a full package of bacon so my picky eaters could have BLTs while I enjoyed this! BTW I use Recipe #173076 to cook my bacon (see my notes in my review for details).
Provided by MA HIKER
Categories < 60 Mins
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
- Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
- Mince the reserved squash.
- Combine remaining ingredients in a bowl with the minced squash, mixing well.
- Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
OVERSTUFFED PATTYPAN SQUASH
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
- Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
- Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.
PATTYPAN PARMESAN STUFFED PARADISE
I'm always looking for new pattypan squash recipes. It's one of my favorite veggies and this may be my new favorite way to serve pattypan squash. I love the mixture of Gouda cheese with the Italian sausage. It makes for a yummy, creamy filling. If you can find pattypan squash, give it a try. You will not be disappointed!
Provided by Stacey Lawson
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Parboil squash for a few minutes to get them a little tender.
- 2. After they cool, cut off tops, scoop out seeds, cut out as much of the squash from the inside as you can but leave enough for it to keep its shape. Mince this squash to the stuffing.
- 3. Brown Italian sausage removed from casings. Add onion, garlic, green pepper, and celery. Salt veggies and let them wilt. Then add squash, sprinkle with a little more salt. Cover and turn heat to low and let squash get tender.
- 4. In the meantime, brush squash with olive oil and put under the broiler and let them brown a little. Remove and sprinkle a little Parmesan and Gouda inside of the squash. Turn oven temperature to 350.
- 5. Back to the sausage/squash mixture add some Parmesan and Gouda to the mixture until it becomes creamy. Then add enough bread crumbs to bring the mixture together to create a stuffing consistency.
- 6. Spoon stuffing into individual squash, spreading it evenly between all six. Top each with Gouda and Parmesan. Drizzle with olive oil. Add a little water to the bottom of baking pan. Bake for 30-40 minutes until tender and cheese is browned slightly and crunchy.
STUFFED PATTY PAN SQUASH
Steps:
- Clean the squash and place them in the top of a steamer set oven gently simmering water. Partially cover and cook for 10 to 15 minutes, until tender. Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
- Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish. In a large heavy skillet heat the olive oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the zucchini and cook until tender, about 6 minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish. Mound some of the mixture on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese. Serve the patty pans accompanied by a small sprig of marjoram.
MOM'S STUFFED PATTYPAN SQUASH
This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso Ranchero. On Italian night, I'll add a pinch of Italian seasoning and use mozzerella cheese.
Provided by puppitypup
Categories Vegetable
Time 35m
Yield 4 pattipans, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
- Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
- Turn off heat, add cheese and crushed saltines to white sauce and stir.
- Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
- Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
- Fill squash with the sauce, pouring the excess over the top.
- Bake for about 15 minutes, or until done.
- Note: If using table salt, use only a pinch rather than 1/8 t.
HEALTHY STUFFED PATTY PAN SQUASH
I wanted to stuff the squash to add flavor but didn't want anything fatty so I threw this togther and it was, I think, good enough to post. The recipe would not accept "Garlic Plus" spice so it reads 1 tbsp garlic bit it really is "Garlic Plus" a lovely mixed spice is by Club House but in a pinch you may sub 2 garlic cloves chopped . Even with all the spice that is in the recipe it was not "Hot" but do check how spicy your Chipotle sauce is and modify according to your taste buds. You could use this recipe with small 2" Patty pans and just decrease the baking time. If you do not wish to use wine substitute Apple juice
Provided by Bergy
Categories Vegetable
Time 1h20m
Yield 1 Patty Pan squash, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Cut the top off the squash and clean out all the seeds.
- Mix all the ingredients together, stir to mix well.
- Stuff the squash, put it's hat back on.
- Place leftover stuffing in a piece of tin foil.
- Place the stuffed squash in a baking dish.
- Bake in 375 oven for apprx 1 hour.
- The baking time will depend on the thickness of the squash shell - mine was apprx1" thick.
- Put the leftover stuffing in the oven for the last 20 minutes of baking.
STUFFED PATTY PAN SQUASH
A delicious and eye-catching way to prepare patty pan squash. Very easy to make.
Provided by jose v
Categories Side Dish Vegetables Greens
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside.
- Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper.
- Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch.
- Bake in the preheated oven until squash is tender, 25 to 30 minutes.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 5.2 g, Cholesterol 66.3 mg, Fat 11.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 5.3 g, Sodium 224.2 mg, Sugar 0.7 g
SAUSAGE-STUFFED PATTYPAN SQUASH
Roasted pattypan squash stuffed with sausage and cheese filling.
Provided by Holly McCarthy
Time 1h
Number Of Ingredients 7
Steps:
- For a toasty filling:
More about "stuffed pattypan squash food"
STUFFED PATTY PAN SQUASH RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 111 per serving
- Prep the squash by cutting off the top and using a small spoon to take out the seeds like a pumpkin. Season the inside with a pinch of salt and pepper.
- Add the mushrooms and garlic. Season with a pinch of the salt and pepper. Allow the mushrooms to soften for 2-3 minutes.
PATTYPAN SQUASH WITH A CHEESY BACON STUFFING - COOKSISTER ...
From cooksister.com
4.5/5 (2)Category EntreeServings 2Total Time 40 mins
STUFFED PATTYPAN SQUASH - SIMPLE SEASONAL
From simpleseasonal.com
Reviews 10Servings 6Cuisine AmericanCategory Sides
STUFFED PATTYPAN SQUASH | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
SAUSAGE-STUFFED PATTYPAN SQUASH | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
10 BEST PATTYPAN SQUASH RECIPES | YUMMLY
From yummly.com
VEGETARIAN STUFFED PATTY PAN SQUASH RECIPE - EAT SIMPLE …
From eatsimplefood.com
5/5 (1)Total Time 1 hr 5 minsCategory Main DishCalories 433 per serving
- Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don't take off too much. Scoop out seeds and pulp, leaving 3/4″ wall.
- Lightly oil the inside and sides of squash. Bake in oven, cut side down, ~ 15 minutes. Remove from oven, flip over, and get ready to fill it up.
- Bring a large pan to medium high heat & add 1 1/2 Tbsp of oil. When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft. Add garlic and cook 1-2 minutes or until fragrant. Remove from heat and stir in cooked wild rice. Add salt & pepper to taste.
STUFFED PATTYPAN SQUASH RECIPE STUFFED WITH RICE AND MUSHROOMS
From cookingnook.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Main or Side, Side DishCalories 145 per serving
- Remove a slice from the stem end of the squash. Scoop out the pulp, leaving a 1/4 inch shell around outside. Repeat the procedure with the remaining squash.
- Chop up the squash pulp that you have scooped out. Sauté the mushrooms, green onions and squash pulp in 1/4 cup of butter in a large skillet, for 8 minutes. Add the cooked rice and the broth. Add pepper to season to your taste. Mix it all together well.
- Place the squash shells in an baking dish. Spoon the rice mixture into the shells. Dot with the remaining butter. Pour water 1/2 inch deep into the baking dish. Cover and bake at 350°F for 50 minutes or until tender. Sprinkle with paprika to serve.
MEAT STUFFED PATTY PAN SQUASH [SUNBURST SQUASH ...
From masalaherb.com
4.7/5 (6)Calories 195 per servingCategory Main Course
- Cut with a knife into your squash center to cut out all the center flesh. Hollow out further with a spoon if necessary. Separate flesh from seeds, keep seeds to roast in another recipe or to plant. Cut the center flesh small and keep aside.
ITALIAN STUFFED SQUASH - THE DARING GOURMET
From daringgourmet.com
4.7/5 (3)Total Time 45 minsCategory Main CourseCalories 394 per serving
- Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
- In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
- While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
STUFFED PATTYPAN SQUASH - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
5/5 (2)Total Time 1 hr 5 minsCategory Side Dish, VegetableCalories 228 per serving
- In a bowl, mix remaining ingredients, reserving 1/4 cup of the parmesan cheese. Fill each pattypan squash with the filling.
STUFFED PATTYPAN SQUASH - DIABETIC FOODIE
From diabeticfoodie.com
5/5 (1)Total Time 35 minsCategory Main Dishes, VegetarianCalories 170 per serving
- Pick out a saucepan big enough for the two squash to fit in a single layer and fill with about an inch of water.
- Cut off the tops of the squash and use a melon baller to scoop out the centers to create a good-sized cup for the filling. Discard the seedy filling, then chop up any squash flesh you scooped out and set it aside.
DELICIOUS STUFFED PATTYPAN SQUASH - AMEE'S SAVORY DISH
From ameessavorydish.com
5/5 (3)Total Time 1 hr 15 minsCategory Main CourseCalories 342 per serving
- Bring the beef broth to a boil in a sauce pan over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool. Now you are ready to prepare your squash for filling.
STUFFED PATTYPAN SQUASH WITH QUINOA AND FRESH CORN RECIPE
From ohmyveggies.com
5/5 (2)Total Time 50 minsCategory Main CourseCalories 396 per serving
- First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo sauce (1 teaspoon for a milder filling, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup of queso fresco and salt and pepper to taste.
- Divide filling into pattypan squash. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with cilantro and remaining queso fresco before serving.
ITALIAN STUFFED PATTY PAN SQUASH - HEALTHY WORLD CUISINE
From hwcmagazine.com
Ratings 1Category Mains, SidesCuisine ItalianTotal Time 1 hr
- Prepare the Quinoa Mixture: In a medium pan add the olive oil, onion, 2 of the 4 garlics and sauté just until translucent. Add the cooked quinoa, spinach, tomato, basil and season with salt and pepper to taste and stir fry until all incorporated – 1-2 minutes. Add parmesan cheese and toss, if desired. Set aside.
- Prepare the Patty Pan Squash: Wash the squash and cut off the top of patty pan squash. With a small spoon, scoop out the seeds carefully. (Try using a little coffee stirring spoon, teaspoon measuring spoon or a scooper for this task)
- Prepare the Fresh Tomato Sauce: Spray the bottom of a medium sized baking pan 9 x 9 with a little oil or rub with a little olive oil. Place the remaining 3-4 chopped tomatoes, 2 garlic and salt and pepper to taste. Mix to incorporate.
STUFFED PATTYPAN SQUASH WITH BEEF AND FETA RECIPE ...
From southernliving.com
Servings 10Total Time 1 hr 25 mins
- Preheat oven to 350°F. Cut off top third of each squash, and scoop out pulp, using a serrated corer or melon baller, leaving a 1-inch shell intact. Coarsely chop pulp; reserve 1 cup of chopped pulp, and discard remaining pulp. Place squash bowls in an 11- x 13-inch baking dish, and sprinkle with salt. Bake in preheated oven 10 minutes.
- Place bacon in a large nonstick skillet over medium-high, and cook, stirring occasionally, until starting to brown, about 5 minutes. Add beef to skillet, and cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion, garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until spinach is wilted, about 2 minutes. Uncover and cook until liquid is almost evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 10 minutes.
- Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese. Spoon mixture into baked squash bowls.
- Bake squash in preheated oven until tops begin to brown and squash is tender, about 30 minutes. Sprinkle squash with remaining 1 tablespoon dill.
VEGGIE STUFFED PATTY PAN SQUASH - LEMONS AND BASIL
From lemonsandbasil.com
4/5 Category Lunch/DinnerCuisine AmericanTotal Time 45 mins
- Mean while, add chopped onions and bell peppers to pan and saute until onions are soft and transparent, add in kale and cook until tender. Take leftover veggie patties and cut into small squares, add to onions and peppers and cook until heated through.
- Remove squash from oven and cut top off. Scoop out soft insides, chop and add to other cooked vegetables. Add mixed “stuffing” to hollow squashes and cook for another 10 minutes.
- Once Stuffed Squash have cooked, remove from oven and add fresh herbs and feta cheese – serve!
STUFFED PATTYPAN SQUASH - WISCONSIN HOMEMAKER
From wisconsinhomemaker.com
Ratings 2Category Side DishesCuisine AmericanTotal Time 25 mins
RECIPE FOR PATTY PAN SQUASH WITH RICE STUFFING
From thespruceeats.com
3.7/5 (23)Total Time 1 hr 5 minsCategory Side Dish, DinnerCalories 192 per serving
20 BEST PATTY PAN SQUASH RECIPES - HOW TO COOK PATTY PAN ...
PATTY PAN SQUASH STUFFED WITH BASIL ORZO - FAKE FOOD FREE
From fakefoodfree.com
Reviews 19Estimated Reading Time 3 mins
STUFFED PATTYPAN SQUASH — KATRINA RUNS FOR FOOD
From katrina-runs.com
Reviews 4Estimated Reading Time 3 mins
FETA-STUFFED PATTYPAN SQUASH RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 1 hr
VEGETARIAN STUFFED PATTY-PAN SQUASH | GODDESS COOKS
From goddesscooks.com
Servings 4Estimated Reading Time 5 mins
STUFFED PATTY PAN SQUASH - FRESH FORK MARKET
From freshforkmarket.com
Category Cat McallesterEstimated Reading Time 6 mins
BACON & EGG STUFFED PATTYPAN SQUASH | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 3 mins
HOW TO PREPARE, COOK, AND FREEZE PATTYPAN SQUASH
From delishably.com
Author Emufarm
STUFFED PATTYPAN SQUASH - 4 SONS 'R' US
From 4sonrus.com
Cuisine AmericanTotal Time 1 hrCategory Dinner, Entree, Main CourseCalories 329 per serving
STUFFED PATTYPAN SQUASH RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
STUFFEDPATTYPANSQUASH RECIPES
From tfrecipes.com
MOM'S STUFFED PATTYPAN SQUASH RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
BARLEY STUFFED PATTYPAN SQUASH RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED CUCUZZA SQUASH RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
STUFFED PATTYPAN SQUASH | COOKSLOVAK
From cookslovak.com
STUFFED PATTYPAN SQUASH - MISTY VALLEY FARM, INC.
From mistyvalley.farm
STUFFED PATTYPAN SQUASH RECIPES
From tfrecipes.com
10 BEST PATTYPAN SQUASH RECIPES - YUMMLY
From yummly.co.uk
STUFFED PATTYPAN SQUASH – CELLO EXPRESSIONS FOOD
From celloexpressions.com
RECIPE STUFFED PATTYPAN SQUASH - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love