Stuffed Patty Pan Squash: A Flavorful Harvest Delight

I remember the first time I saw patty pan squash at the farmer’s market. Their quirky, saucer-like shape and delicate pale green hue instantly charmed me. I bought a basketful, completely unsure of what to do with them! After some experimentation, I stumbled upon this simple stuffed squash recipe, and it quickly became a late-summer staple. The combination of savory bacon, sweet onion, and nutty Parmesan cheese nestled inside the tender squash is pure comfort food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 3-6
• Yield: 6 stuffed squash
• Dietary Type: Varies (can be adapted to be gluten-free)

Ingredients

• 6 pattypan squash, stem and blossom removed (or 3 larger squash)
• 6 slices bacon, cooked & crumbled
• ½ cup onion, diced
• 1 ½ cups soft breadcrumbs
• 1 garlic clove, minced
• ¼ cup Parmesan cheese, freshly grated
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Large saucepan
• Baking dish
• Melon baller
• Mixing bowl
• Aluminum foil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large saucepan, bring about one inch of water to a boil over medium-high heat.
3. Add the squash to the boiling water, cover the saucepan, and cook for about 10 minutes, or until a fork can easily pierce the stem with just a little resistance. You want them tender but not mushy.
4. Drain the squash well.
5. Carefully slice off the top stem of each squash. This creates a little “bowl” for the filling.
6. Using a melon baller (or a small spoon if you don’t have one), carefully scoop out the centers of the squash. Be gentle, as you don’t want to pierce the outer skin.
7. Reserve all of the scooped-out bits of squash. If you’re using larger squash, the center might be very watery; in this case, you can discard the seeds but be sure to drain the scooped squash pulp well.
8. Mince the reserved squash pulp. This will be mixed into the filling, adding moisture and flavor.
9. In a medium-sized mixing bowl, combine the minced squash with the remaining ingredients: cooked and crumbled bacon, diced onion, soft breadcrumbs, minced garlic, and grated Parmesan cheese. Season generously with salt and pepper to taste. Mix everything thoroughly until well combined.
10. Stuff each squash cavity generously with the bacon and breadcrumb mixture, mounding it slightly above the top of the squash. Don’t be shy – pack it in!
11. Place the stuffed squash in a baking dish.
12. Cover the dish loosely with aluminum foil. This will help to prevent the squash from drying out while it bakes.
13. Bake in the preheated oven for 15 minutes, or until the squash are heated through and the filling is warmed.
14. Remove the foil for the last few minutes of baking if you want the tops to get a little golden brown.
15. Let the squash cool for a few minutes before serving.

Expert Tips & Tricks

• Don’t overcook the squash during the boiling step! Mushy squash won’t hold their shape when you stuff them.
• For extra flavor, sauté the diced onion and minced garlic in a little bacon fat before adding them to the filling. This deepens their flavor and adds another layer of richness.
• If you don’t have breadcrumbs on hand, you can use crushed crackers or even stale bread pulsed in a food processor.
• Feel free to add other vegetables to the filling, such as diced zucchini, bell peppers, or mushrooms.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or sun-dried tomatoes.
• If the filling seems too dry, add a tablespoon or two of milk or cream to moisten it.
• To make ahead, prepare the stuffed squash and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.

Serving & Storage Suggestions

Serve the stuffed patty pan squash hot, straight from the oven. They make a delicious side dish or a light main course. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color.

Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through. You can also microwave them, but they may become a bit softer in texture. Reheating in the oven is preferable to retain their texture.

These stuffed squash are best eaten within 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	316 kcal	N/A
Total Fat	23.6 g	36%
Saturated Fat	8.4 g	42%
Cholesterol	38.2 mg	12%
Sodium	659.2 mg	27%
Total Carbohydrate	15.1 g	5%
Dietary Fiber	0.9 g	3%
Sugars	2.2 g	N/A
Protein	10.5 g	20%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs.
• Vegetarian: Omit the bacon and add sautéed mushrooms, sun-dried tomatoes, or cooked lentils.
• Vegan: Omit the bacon and Parmesan cheese. Use a vegan Parmesan cheese alternative or nutritional yeast for a cheesy flavor. Consider adding cooked lentils or black beans for protein.
• Spicy: Add a pinch of red pepper flakes to the filling for a little heat.
• Herby: Mix in some fresh herbs like basil, oregano, or thyme to the filling.
• Cheesy: Use a different type of cheese, such as mozzarella, cheddar, or Gruyere.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of squash for this recipe?
A: While patty pan squash is ideal due to its shape, you can also use other small summer squash varieties like zucchini or yellow squash. Adjust the cooking time as needed.

Q: Can I freeze the stuffed squash?
A: While you can freeze them, the texture of the squash may change slightly. It’s best to bake them first, then freeze them in an airtight container. Thaw completely before reheating.

Q: What if I don’t have a melon baller?
A: A small spoon works just as well! Just be careful not to puncture the squash skin while scooping out the center.

Q: Can I add meat other than bacon?
A: Absolutely! Ground sausage, cooked and crumbled, would be a delicious addition. You can also use shredded chicken or turkey.

Q: How do I keep the squash from tipping over in the baking dish?
A: Nestle the squash closely together in the baking dish to provide support. You can also place a small piece of foil under each squash to help stabilize it.

Final Thoughts

These stuffed patty pan squash are a delightful way to celebrate summer’s bounty. The combination of savory and comforting flavors makes them a crowd-pleaser. Don’t be afraid to get creative with the filling and add your own personal touch. I encourage you to try this recipe and share your feedback. Pair them with a simple green salad or grilled chicken for a complete and satisfying meal. Happy cooking!