Best Stuffed Pattypan Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

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

6 pattypan squash, stem and blossom removed
6 slices bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated Parmesan cheese
salt and pepper to taste

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

MOM'S STUFFED PATTYPAN SQUASH



Mom's Stuffed Pattypan Squash image

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

4 pattypan squash
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon kosher salt
1 pinch fresh ground pepper
1 cup milk
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
6 saltine crackers, crushed

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.

STUFFED SUNBURST PATTYPAN SQUASH



Stuffed Sunburst Pattypan Squash image

This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!

Provided by Kat in Texas

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 -2 1/2 lbs green pattypan squash
4 ounces cream cheese, softened
1/2 cup chopped green onion
3 tablespoons whipping cream or 3 tablespoons milk
5 tablespoons grated parmesan cheese or 5 tablespoons romano cheese
1 cup grated swiss cheese
3 tablespoons Italian breadcrumbs or 3 tablespoons plain breadcrumbs
salt and pepper

Steps:

  • Steam whole squash until tender; drain and cool.
  • Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
  • Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
  • Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
  • Salt and pepper to taste.
  • Fill squash shells with the above mixture.
  • Top with the reserved bread crumbs and parmesan.
  • Refrigerate until ready to cook.
  • Bake at 350 F for 40 minutes, or until tops are brown.

Nutrition Facts : Calories 331.9, Fat 24, SaturatedFat 14.1, Cholesterol 77, Sodium 346.1, Carbohydrate 16.7, Fiber 0.6, Sugar 1.9, Protein 15.3

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

I created this to deal with an abundance of pattypan squash from the garden, but it will be just as delicious with any summer squash. The better the bread and Parmesan, the better this will taste.

Provided by soup nut

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 whole pattypan squash, about 5 ounces each
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped scallion
1/3 cup grated parmesan cheese
2 cups fresh white breadcrumbs
fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
  • Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
  • Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
  • Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
  • Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.

Nutrition Facts : Calories 152.4, Fat 8.9, SaturatedFat 5.3, Cholesterol 22.6, Sodium 293.4, Carbohydrate 13, Fiber 1.1, Sugar 1.6, Protein 5.3

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

This is in response to a request for a low fat veggie for tea time. Sounds good but I've never tried it. I think I will though!

Provided by Nancy Sneed

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

16 tiny pattypan squash (about 1 1/2 inch in diameter)
1/2 cup soft breadcrumbs (about 3/4 slice of bread)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
2 green onions with tops, finely chopped
1 tablespoon grated parmesan cheese

Steps:

  • Heat oven to 350°F.
  • Heat 1 inch water to boiling.
  • Add squash.
  • Cook 6 to 8 minutes or until crisp-tender, drain.
  • Cut off stem ends. Hollow out squash; reserve squash shells.
  • Chop squash meat finely.
  • Mix squash and remaining ingredients except cheese.
  • Spoon 1 heaping tsp filling into each squash shell.
  • Sprinkle with cheese.
  • Place in ungreased square pan (9x2x2 inches).
  • Bake uncovered 10 to 12 minutes.
  • Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
  • Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
  • Hollow out and fill squash shells as directed.
  • Place in square dish.
  • Cover tightly and microwave 2 to 3 minutes or til hot.
  • *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
  • Spoon 1 heaping Tbsp filling into each squash shell.

Nutrition Facts : Calories 11.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 102, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 0.5

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

Number Of Ingredients 6

16 tiny pattypan squash (about 1 1/2 inches in diameter)*
1/2 cup soft bread crumbs
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 green onions, (with tops), finely chopped
1 tablespoon grated Parmesan cheese

Steps:

  • Heat oven to 350°. Heat 1 inch water to boiling. Add squash. Cook 6 to 8 minutes or until crisp-tender drain. Cut off stem ends. Hollow out squash reserve squash shells. Chop squash meat finely. Mix squash and remaining ingredients except cheese. Spoon 1 heaping teaspoon filling into each squash shell. Sprinkle with cheese. Place in ungreased square pan, 9x9x2 inches. Bake uncovered 10 to 12 minutes or until hot. 1 Serving: Calories 15 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 95mg Carbohydrate 3g (Dietary Fiber 2g) Protein 1g.*8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash. Spoon 1 heaping tablespoon filling into each squash shell.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #lunch     #vegetables     #oven     #easy     #microwave     #vegetarian     #dietary     #equipment

Related Topics