Stuffed Patty Pan Squash

Stuffed Patty Pan Squash

jose v

"A delicious and eye-catching way to prepare patty pan squash. Very easy to make."
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Ingredients

50 m servings 144 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside.
  3. Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper.
  4. Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch.
  5. Bake in the preheated oven until squash is tender, 25 to 30 minutes.

Footnotes

  • Cook's Note:
  • Swiss chard can replace the spinach and Swiss cheese can replace the mozzarella cheese, if desired.
  • You may need to trim the bottoms so squash can stand evenly.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 4
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Stuffed Pattypan Squash Haiku: "These were just too cute. But what to do with squash 'guts'? Glad that I saved mine." The scooped-out squash innards were only told to "set aside" but not mix bac...

I have made this before and make some changes. With the uncooked squash, cut a 2 and 1/2 inch +/- sized circle out of the top of each squash and save the tops. Scoop out the seeds and soft pul...

I had patty pan pizza from a local farm but was unsure of how to cook them. I ended up splitting them in half prior to cooking and so a lot of the filling just ran into the pan. Basically it s...

Unfortunately this recipe did not work out as the original contributor planned it; was unable to find large pattypan squash and had to resort to small ones and overboiled them. BUT that is good...

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