![To make stuffed patty pan squash, you need these core ingredients: - 4 medium patty pan squashes - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, grated - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - ½ cup feta cheese, crumbled - Fresh parsley, chopped for garnish Each ingredient adds flavor and nutrition. Quinoa serves as a healthy base. The veggies bring color and crunch. Feta cheese adds a creamy touch. You can add these optional ingredients for extra depth: - Fresh herbs like basil or thyme - Chopped nuts for a crunch - A splash of lemon juice for brightness - Chili flakes for some heat These extra ingredients can elevate your dish. Feel free to mix and match based on your taste. To make this recipe vegan, swap out the feta cheese. Use a vegan cheese or omit it entirely. You can also replace quinoa with brown rice or farro. Adjust your seasonings to keep the taste vibrant. These changes make the dish just as tasty while fitting a vegan diet. For the full recipe, check the earlier sections. Enjoy cooking! First, preheat your oven to 375°F (190°C). Next, take the patty pan squashes and carefully slice off their tops. Use a spoon to scoop out the flesh, making sure to keep the skin intact. Set the flesh aside for later use. This step creates a little bowl for the tasty filling. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil, then reduce the heat to low. Cover it and let it simmer for about 15 minutes until fluffy. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small chopped onion and 2 minced garlic cloves. Sauté until the onion turns translucent, which takes about 3-4 minutes. Then, add 1 diced red bell pepper and 1 grated zucchini. Cook for another 5 minutes until they soften. After that, stir in the reserved squash flesh, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and salt and pepper to taste. Cook for another 3-4 minutes. Once the quinoa is ready, mix it into the skillet with the veggies. Add ½ cup of crumbled feta cheese and stir well. Now it’s time to stuff the squashes! Fill each patty pan squash with the quinoa mixture, packing it in gently. Place the filled squashes in a baking dish and cover them with foil. Bake in your preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes to get a nice golden top. Allow them to cool for a few minutes before garnishing with fresh parsley. Enjoy your stuffed patty pan squash! For more details, check the Full Recipe. When picking patty pan squash, look for ones that feel firm. They should be free of blemishes. Choose small to medium sizes for the best flavor. The skin should be shiny and bright yellow or green. Avoid those with soft spots or wrinkles. Fresh squash will taste better and hold up well during cooking. To make sure your stuffed squash cooks evenly, bake them at 375°F. Pre-cook the filling ingredients. This helps blend the flavors well. When stuffing, pack the mixture gently but firmly. Leave a little space at the top to prevent overflow while baking. Cover with foil during the first part of cooking. This keeps the moisture in and ensures tenderness. Stuffed patty pan squash is colorful and eye-catching. Serve it on a bright platter. Drizzle with olive oil for extra flavor. Sprinkle with fresh parsley for a nice touch. Pair this dish with a light salad or crusty bread. A glass of white wine or sparkling water complements it well. Enjoy this dish as a main or side for a balanced meal. {{image_2}} You can use many fillings for stuffed patty pan squash. One tasty option is brown rice mixed with beans. This adds protein and fiber. You might also try using ground meat, like turkey or beef. This gives you a heartier dish. For a vegetarian twist, consider lentils combined with chopped veggies. These flavors blend well and add great texture. Baking is a popular method for stuffed patty pan squash. It gives you a soft, tender texture. However, grilling adds a smoky flavor that many people love. To grill, simply place the stuffed squash on a hot grill. Cook each side for about 5-7 minutes. This method creates nice grill marks and a slight char. Both methods are delicious, so choose based on your mood. Stuffed patty pan squash works in all seasons. In the summer, fill them with fresh tomatoes and basil. These bright flavors shine in warm weather. In the fall, try sweet potatoes and spices like cinnamon. This gives a cozy, warm taste. For winter, use hearty greens like kale and winter squash. Each season brings unique flavors to your stuffed patty pan squash. Explore these variations to keep your meals exciting and fresh. For the full recipe, check out the [Full Recipe]. After enjoying your stuffed patty pan squash, let it cool to room temperature. Place any leftovers in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and the texture intact. If you want to save your stuffed squash for later, freezing is a great option. Wrap each stuffed squash tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy them, just thaw in the fridge overnight. To reheat, place the stuffed squash in a preheated oven at 350°F (175°C). Bake for about 20 minutes or until warmed through. This method helps keep the squash tender and the filling moist. You can also microwave them for a quick option. Just cover with a damp paper towel to prevent drying out. For the best flavor, avoid reheating more than once. Enjoy your delicious meal again! Cooking stuffed patty pan squash takes about 50 minutes. This includes 15 minutes for prep and 35 minutes in the oven. You’ll want to bake them at 375°F (190°C) for the best results. Keep an eye on them to ensure they’re tender but not mushy. Yes, you can make stuffed patty pan squash ahead of time. Prepare the filling and stuff the squash. Then, cover them and store in the fridge for up to 24 hours. When you’re ready, bake them straight from the fridge. This saves time and makes meal prep easy. Patty pan squash is packed with nutrients. It is low in calories and high in fiber, which helps digestion. It also contains vitamins A and C, which support your immune system. Plus, it provides antioxidants that fight free radicals. Eating patty pan squash can boost your health while satisfying your taste buds. Stuffed patty pan squash is tasty and fun to make. We covered essential and optional ingredients, as well as vegan swaps. I guided you through the preparation and cooking steps. With tips on choosing squash and serving ideas, you can impress anyone. Explore variations like grilling or seasonal fillings for more flavor. Finally, remember how to store and reheat leftovers for future meals. Enjoy cooking and get creative with this versatile dish!](https://tossedrecipes.com/wp-content/uploads/2025/07/e2b3fe8d-5f1d-427c-8007-1751b5eafe72-300x300.webp)
Stuffed Patty Pan Squash
Discover the delicious world of stuffed patty pan squash with this easy and flavorful recipe! Perfectly roasted and filled with a savory quinoa mixture, these charming squashes are a fantastic addition to any meal. Packed with veggies and topped with feta, they’re both healthy and satisfying. Get ready to impress your guests or enjoy a delightful family dinner. Click to explore the full recipe and bring this vibrant dish to your table!