These sausage stuffed patty pan squash are stuffed with savory sausage and topped with cheese, making them a tasty and nutritious meal!
Have you seen these little guys before? My local farm delivery included these one day so I had to figure out how to cook them. I created this Sausage Stuffed Patty Pan Squash recipe and it quickly became a hit in my house. Even the kiddo loved it and it’s a great way to get your daily dose of vegetables!
In case you don’t know (I didn’t lol), patty pan squash is a type of summer squash that is round and flat with scalloped edges. The name “patty pan” comes from the fact that the squash resembles a small, round pan.
How do you hallow out a Patty Pan Squash?
To hallow out a Patty Pan squash, first cut off the top and the bottom so that it can stand on its own. Cut the squash in half from top to bottom, then use a spoon or melon baller to scoop out the seeds and the soft flesh. If you’re making stuffed Patty Pan squash, leave about 1/4-inch of flesh around the edges so that the stuffing doesn’t leak out.
Can you eat skin of patty pan squash?
Yes, the skin of a Patty Pan squash is edible so it can be eaten raw or cooked. Patty pan squash can be grilled, roasted, sautéed, or boiled. It can be used in place of zucchini in recipes.
What type of squash is patty pan?
Patty Pan squash is a type of summer squash. It’s small, round, and has a scalloped edge. Patty pan squash is a good source of vitamin C, magnesium, and potassium.
More summer squash recipes to try:
Sausage Stuffed Patty Pan Squash
Equipment
- Frying Pan
Ingredients
- 4 patty pan squash medium-small
- 3/4 pound sausage smoked or Italian
- 2 teaspoons extra virgin olive oil
- 1 small onion diced
- 1 bell pepper diced
- 1 roma tomato diced
- 1 clove garlic minced
- 1/2 cup spinach sliced
- salt and pepper to taste
- 1/2 cup mozzarella
Instructions
- Preheat your oven to 350º F.
- Cut the top off of the squash and a little of the bottom so it can stand. Scoop out the squash being careful not to cut through. Keep the good squash chunks that aren't seeds.
- Brush the outside with olive oil and coat with salt.
- Add the olive oil to a pan and sauté the sausage, garlic, onions, and peppers.
- Add to the pan the rest of the ingredients and stir to combine. Cook for 2 minutes until the tomatoes and spinach are wilted.
- Spoon the filling into the squash halves and top with cheese. Leave a little room at the top so the fillings don't overflow.
- Bake for 30-35 minutes, until squash is tender and tops are golden.
Nutrition
