Stuffed Pattypan Squash

It’s been a long time since my last post, but here’s a fun summertime doozy that I hope you like. Takes a little more prep time than my recipes typically would but it’s pretty fun!


I received some scalloped yellow items in my Boston Organics box as a surprise, but it didn’t take too much poking around to figure out that they were pattypan squash, which are more adorable than anything else. They can be sauteed (boring), or roasted (I’m not using my oven since it’s 90 degrees out), so I decided to try my first attempt at stuffing, simplifying/veganizing a recipe from Oh My Veggies.

4 pattypan squash (or however many you want!)
olive oil
onion, diced
garlic, minced
cumin (other spices to your preferred taste like oregano, pepper, salt, etc.)
2 tbsp nutritional yeast (optional, to taste)
can of sweet corn (can also add or substitute diced tomatoes, peppers, or any veggie you prefer)
cooked quinoa

  • Get your quinoa cooking in a rice cooker (recommended for ease, can also cook on stove). Also preheat the oven to 350. Since the squash are small, you can bake these in a toaster oven instead of a conventional oven if desired.
  • Rinse the pattypan squash, then cut the stems/tops off. Use a knife to cut vertically around the mouth of the squash, to start hollowing it, then hollow each out with a spoon. Save the insides in a bowl.


  • In a saucepan, saute olive oil and onion. As that starts to brown, add the mushy squash insides, garlic, corn (and pepper, tomatoes, other veggies), cumin and other spices), and saute until everything starts to brown.
  • Either in the saucepan or in bowl from earlier (whichever’s easier for you), mix the sauteed veggies, cooked quinoa (only need about 1 cup), and a splash of veggie broth. You can also add vegan cheese if you want (or serve with vegan cheese and salsa after baking).
  • Spoon filling into hollowed-out squashes (there will be leftover filling–tastes great on its own!). Use a spoon to tap it down inside and really cram a lot in.
  • Pour water into bottom of baking dish, then cover dish with aluminum foil. Bake for 25 minutes or until squash is tender.



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