Stuffed patty pan squash is a delightful and speedy weeknight dinner that combines tender, mildly sweet squash with a savory filling. Its compact size makes it perfect for stuffing, and the quick cooking time means you can enjoy a nutritious, satisfying meal without spending hours in the kitchen.
Ingredients
- 4 medium patty pan squash (about 1 to 1¼ inches diameter)
- 1 tablespoon olive oil, divided
- 1 small onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- 8 ounces ground turkey or chicken (can substitute ground beef or plant-based meat)
- ½ cup finely diced red bell pepper
- ½ cup canned diced tomatoes, drained
- ¼ cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: ¼ teaspoon red pepper flakes for a mild kick
- ½ cup shredded mozzarella or cheddar cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or line it with parchment paper.
- Wash the patty pan squash. Slice off the top third of each squash horizontally to create a “lid.” Carefully scoop out the seeds and some of the flesh with a small spoon or melon baller, leaving about ¼ inch of shell intact. Reserve the scooped flesh and chop it finely.
- Heat ½ tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for 30 seconds until fragrant, then add the ground turkey (or chosen protein). Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes.
- Stir in the diced bell pepper, reserved chopped squash flesh, and drained diced tomatoes. Cook for another 3-4 minutes until the vegetables soften.
- Remove skillet from heat and stir in the Parmesan cheese, parsley, oregano, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Drizzle the remaining ½ tablespoon olive oil inside the hollowed-out squash shells, then spoon the filling evenly into each squash. Place the “lids” back on top.
- Arrange the stuffed squash in the prepared baking dish. If using, sprinkle shredded mozzarella or cheddar cheese over the tops.
- Bake uncovered for 25-30 minutes, or until the squash is tender when pierced with a fork and the cheese is melted and golden.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Tips
- Substitutions: You can use ground beef, pork, or plant-based crumbles instead of turkey. For a vegetarian version, replace the meat with cooked quinoa or lentils and add extra veggies like mushrooms or zucchini.
- Squash choice: Choose firm patty pan squash with no soft spots. Smaller squash are easier to stuff but take less filling; adjust quantities accordingly.
- Prevent sogginess: Make sure to drain canned tomatoes well, and avoid overfilling the squash to prevent leaking during baking.
- Make ahead: Prepare the filling and stuff the squash up to a day in advance, then cover and refrigerate. Bake just before serving.
Serving Suggestions
This quick stuffed patty pan squash pairs beautifully with a simple green salad dressed with lemon vinaigrette or a side of garlic roasted potatoes. For a lighter meal, serve alongside steamed or roasted asparagus or green beans. If you want to add a grain, cooked couscous or rice pilaf complements the flavors and adds bulk to the meal.
Variations
To customize this recipe, try these variations:
- Cheesy Mediterranean: Use feta cheese in the filling, add kalamata olives, sun-dried tomatoes, and a sprinkle of dried oregano.
- Spicy Southwest: Add black beans, corn, cumin, chili powder, and top with pepper jack cheese and fresh cilantro.
- Italian-style: Incorporate Italian sausage instead of ground turkey, mix in chopped basil and oregano, and finish with mozzarella and marinara sauce on top.
- Vegan: Use lentils or crumbled tofu for the filling, nutritional yeast for cheesy flavor, and vegan cheese or omit cheese entirely.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in a microwave-safe dish and heat for 2-3 minutes until warmed through, or reheat in a 350°F (175°C) oven for 10-15 minutes until hot. Avoid freezing stuffed patty pan squash, as the texture of the squash and filling may become watery and less appealing after thawing.
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute patty pan squash with zucchini or yellow summer squash. Choose small to medium-sized squash and adjust cooking time slightly, as zucchini tends to cook faster and release more moisture.
How do I know when the squash is done?
The squash is done when it is tender and easily pierced with a fork but still holds its shape. Baking for 25-30 minutes usually achieves this, but if your squash is larger, it may need a few extra minutes.
Is it necessary to remove the seeds and flesh?
Yes, hollowing out the squash creates space for the filling and helps it cook evenly. Removing the seeds prevents a watery filling and improves overall texture.
Can I make this recipe gluten-free?
Absolutely. This recipe is naturally gluten-free as long as you use gluten-free ingredients such as canned tomatoes without additives and check that any added seasonings are gluten-free.
What if I want to prepare this recipe vegan?
Replace the ground meat with cooked lentils, chickpeas, or crumbled tofu and swap cheese for nutritional yeast or vegan cheese alternatives. Increase seasoning to enhance flavor.
Can I add other vegetables to the filling?
Yes, adding finely chopped mushrooms, spinach, or shredded carrots works well. Just sauté them with the onion and garlic to soften before mixing with the rest of the filling.
This quick stuffed patty pan squash recipe offers a flexible and flavorful weeknight meal that’s easy to prepare and sure to satisfy. Its versatility allows you to tailor it to your dietary needs and preferences, making it a reliable go-to dish any time of year.
For an extra boost of flavor, try finishing the stuffed squash with a drizzle of balsamic glaze or a sprinkle of toasted pine nuts just before serving. This simple touch adds depth and a pleasant crunch.
Remember, the key to success with stuffed squash is balancing moisture and seasoning in the filling and not overcooking the squash itself. With these tips and variations, you’ll have a versatile recipe that can easily become a staple in your weekly dinner rotation.
Related
- Pink Starburst 7Brew Recipe with Sparkling Water Guide
- Easy Pink Starburst 7Brew Drink Recipes for Beginners
- 7Brew Drinks Pink Starburst Recipe Large Size Guide