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Wednesday, August 11, 2010

Recipe: Italian Stuffed Patty Pan Squash

I included this delicious recipe for Italian Stuffed Patty Pan Squash in last week's edition of the Farm Fresh Newsletter.
I made a batch on Sunday and thought I'd share the recipe here with pictures.

Italian Stuffed Patty Pan Squash
Serves 4

  • 4 small to medium-sized Patty Pan Squash

  • 1/2 pound Italian Sausage or Ground Beef

  • 1 cup marinara sauce

  • 1/2 cup shredded mozarella cheese
To prepare the patty pan squash for stuffing, wash and then cut a circle around the stem, leaving a bit of the edge - as you would cut open the top of a pumpkin.  Use a small spoon to scoop out the seed cavity and dispose of the seeds.  The inside should now be hollow.  In a pan, brown the meat.  Then add the marinara and stir to combine.  Stuff the marinara sauce into the hollowed-out patty pan squash.  Top with shredded cheese.  Bake in a 350 degree oven for 30 minutes or until the squash is soft.  To eat, cut with a knife and fork, eating the squash along with the stuffing.  Enjoy!

 If you are a local, visit me at the Farmers Market every Saturday morning, where I'll have 3 heirloom varieties of organic Patty Pan Squash for sale!  :-)


  1. So glad I found you blog...
    love these recipes!

  2. I had never heard of these before, so I was googling different types of squash to find out what it was I had bought from the farmers market. I am so excited to try this recipe in a few days! Thank you, it looks delicious!

  3. Just joined my local CSA and got my first box today. Had NO idea what those cute little squash things were. Found this recipe, made it, love it! I used Morningstar Farms meatless grillers instead of the beef. My son and husband gobbled it up! Thanks!