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READY IN 30 mins

Stuffed Pattypan Squash

Read Reviews (85)

"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!" — Michele O'Brien

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Original recipe makes 6 servings Change Servings

6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion

1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

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Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 25, 2008

At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones.

—Jo H

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Most Helpful Critical Review

May 31, 2011

Tried to use this as a main meal with abundance of garden-- lacked flavor I thought for main meal - might be better as side dish but wasn't a big fan...

—JAN

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100 Ratings

Aug 07, 2007

This was incredible. Everyone in the family loved it. One thing though. Next time I don't think I'll saute the onion in the bacon drippings but olive or some other unsaturated oil instead. I don't think that would hurt the dish. My arteries are begging for mercy!

—JPSMOMMIE

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Aug 15, 2007

I made this recipe for just me using one squash! It was a great lunch. The only changes I made was to use a little provolone cheese as well as parmesan, added fresh basil and oregano and used panko bread crumbs. Cooked it in my toaster oven and it was delicious!

—lwhetstone

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Oct 06, 2003

This was excellent. My husband is not a big squash fan and he loved this. It was perfect as a side dish or a main dish for a simple lunch. Very tasty. I did cut back a bit on the amount of breadcrumbs used.

—DMSKYBA

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Jul 27, 2007

The recipe looks fantastic, but I'd like to know how big the squashes are & how much mixture this recipe makes: 1 cup, 2 cups, etc. Also, the squashes pictured are NOT considered pattypans in my area; the little tag that comes with the plant called mine pattypan squash, but are very large - up to 6" to 8" across, greenish-white and have scalloped edges & no green "turban" on top. So, I am not sure how much mixture to make. Thanks for your help! :)

—KEY2TIME

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Jun 28, 2007

These were delightful in every way! I'd never cooked pattypan squash and had actually bought them having no idea what I was doing and they turned out great! I did forget to add the parmesan but instead dusted a little on the top of each squash and they looked so pretty! I also added a clove of minced garlic; definitely will make again thanks!!!

—ChanaLeah

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Jul 18, 2007

VERY YUMMY!! And they are so cute! My husband made this and he cut back on the amount of breadcrumbs, but I think I would have wanted more in there. We also only had colby-jack cheese so we put that in there, though I wished there was more cheese - I LOVE cheese. I would have added more. This is like nothing I have tasted before. An excellent use of the patty pan squash! We will be making this every summer with our patty pan squash! THANK YOU THANK YOU!!!

—RAYRAYL

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Nutrition

Calories
187 kcal
9%

Carbohydrates
8.4 g
3%

Cholesterol
23 mg
8%

Fat
14.3 g
22%

Fiber
0.5 g
2%

Protein
6.2 g
12%

Sodium
439 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Pattypan Squash

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 187
Calories from Fat: 128

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 5g 25 %
Cholesterol 23mg 8 %
Sodium 439mg 18 %
Potassium 149mg 4 %
Total Carbohydrates 8.4g 3 %
** Dietary Fiber 0.5g 2 %
Protein 6.2g 12 %
** Sugars 1.4g
Vitamin A 1 %
Vitamin C 10 %
Calcium 9 %
Iron 7 %
** Thiamin 15 %
Niacin 22 %
Vitamin B6 7 %
Magnesium 6 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.