DC-Inspired Recipes: Stuffed Patty Pan Squash by Laura

DC-Inspired Recipes are by Laura from Lauralicious in DC.

This week, I’ve still got local produce on the brain, thanks to ongoing farmers’ markets and CSA pickups. Squash and zucchini, of all shades of green and yellow, seem to multiply in my refrigerator these days.

If I had to pick a favorite squash, it would be patty pan squash. It’s shaped like a flying saucer, and let’s face it, it’s just cool to eat something that looks like it came from a kitschy B-movie space flick. It tastes a bit like cauliflower. Here’s a recipe for Stuffed Pattypan Squash featuring spinach (also local!), Parmesan cheese, and fresh summer savory.

Continues after the jump.


* Pattypan Squash
* Olive oil
* 1 clove minced Garlic for every 2 squash
* Fresh Spinach, washed and finely chopped (1 handful for each squash)
* Panko bread crumbs
* Grated fresh Parmesan cheese
* Summer savory or other herbs from the garden (if you have them)


1. First, preheat the oven to 375.

2. Then, boil the squash in boiling water for 5 minutes. Take them out to cool

3. Prepare the squash for stuffing: Cut a thin slice on the bottom so they stand up. Then scoop out the insides, just like you would a pumpkin. This is where last Halloween’s pumpkin scooper comes in handy. You can also use an apple corer or grapefruit spoon. Set aside the squash innards.

4. Prepare the filling: Heat some olive oil in a skillet, and sautee some garlic. Then sautee the spinach. Once it’s wilted, you can turn off the heat and add in the bread crumbs, squash innards, and the grated fresh parmesan cheese. You don’t really need a lot of any one ingredient- especially if the squash are small. Vary the amounts based on how much you like cheese or squash.

6. Stuff the squash shells with the filling. (If you have leftover filling, you can save it for stuffing more squash/zucchini later in the week.)

7. Fill a glass baking dish with 1/2 of water. Place the squash in the pan. Then cook it in the oven for 30 minutes. When done, garnish with savory or other herbs.

This recipe was adapted from Healthy Recipes for Kids, which has even more wonderful squash recipes.

What are your favorite types of squash to eat and ways to cook them?

5 Comment

  • Sounds good – but I think you mean to fill the pan with 1/2 inch of water? (Not the pan half full of water.)

  • That sounds amazing! I’m not sure it will rival my favorite, but I’ll give it a try.

    As far as the best way to eat summer squash surpluses, simple breaded zucchini fried in a skillet will always remind me of childhood and all of the happy time I spent in the vegetable garden.

  • Another good and easy zucchini recipe is a variation on potato pancakes. Grate a potato, a small zuke, chop a small onion fine, (if you like onion) add an egg, a few shakes of salt & pepper and enough flour to hold it together (1-2 tablespoons). Drop by spoonful into hot pan. (Non-stick pan is healthy, but a tablespoon of oil = crunchy goodness)

    You can fry them all and re-heat in the toaster oven.

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