Pretty-In-The-Pan Stuffed Patty Pan Squash

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Try saying that 3 times fast!   

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Needless to say today’s photo shoot was a bundle of cuteness! This is maybe one of my favourite recipes yet.

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Thank you to those who kindly told me that this is Patty Pan Squash! It arrived in our CSA last week. Word on the street was that I should stuff the squash!

I decided, photographing Patty Pan Squash is the food equivalent to photographing puppies. It is just so fun.

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I admit, I was a bit intimidated to cook with them. they are just so dainty and delicate, I didn’t want to ruin them.

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The first thing I do with any new veggie is try it raw.

I sliced up a Patty Pan and dug in, skin and all. I was so surprised at the taste. I think I was expecting it to be bitter (with the skin) or really firm (like other squash), but I was delighted to find that it was very mild and very soft. It is very similar to zucchini in taste.

I threw one all chopped up in this salad I posted the other night. It was fabulous!

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CSA garlic made an appearance…

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Even though my tummy doesn’t like garlic too much, I just had to use some of this fresh CSA garlic in this dish. It would have been a crime not to. I think I also found a way to use garlic that doesn’t bother my stomach (I will tell you about that below).

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As suggested by Susan, I lightly cooked the Patty Pan in a large pot with 1 inch of water for about 6-7 minutes. This just softens the squash a bit more and makes it very easy to scoop out the insides. I’m not sure this step is totally necessary though. I think it depends on how firm your PP squash is…

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I found a zucchini to use up so I decided to stuff half of it and use the other half in the stuffing. It has been a long time since I made stuffed zucchini!

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The stuffing included: 1 large green onion, 1 large carrot, 1/2 a zucchini + [garlic, vegetable bouillon, and creamy tomato infused Short Grain Brown Rice mixture] (below).

Onion, carrot, zucchini processed for 30 seconds…

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The other part of the stuffing contained a garlic, vegetable bouillon, and creamy tomato infused Short Grain Brown Rice mixture. It is hands down the best rice I have tasted.

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Short Grain Brown Rice is one of the most flavourful rice grains, it has a wonderful and addicting chewy and hearty texture, and it is a super healthy whole grain.

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Pretty-in-the-Pan Stuffed Patty Pan Squash

If you can find some Patty Pan Squash you will love this dish, perfect for the summer months! It is extremely flavourful, has a great texture, and is very light. You will not feel loaded down after eating this meal! I purposely made it tonight because I am going for a run later and didn’t want to be weighed down.

Inspired by Susan’s PP Squash Stuffed with Cajun White Beans.

Ingredients:

  • 10-11 Patty Pan Squash
  • 1 zucchini (sliced in half with one half scooped out)
  • 1 large carrot
  • 1 large green onion stalk (or 1/2 sm. sweet onion will work)
  • 1 cup short grain brown rice
  • 2 cups (or a bit more if necessary) vegetable bouillon
  • 1-2 garlic cloves, poked with a fork
  • 3 tbsp (approx) tomato paste
  • 1.5 tbsp Earth Balance (or margarine/butter of choice)
  • Pinch or two of sea salt
  • Freshly Ground black pepper
  • Dried or fresh parsley, to garnish
  • Freshly ground black pepper, to garnish

 

Directions: (Please don’t be intimidated by the long directions, I just wanted to be detailed! It was actually very easy and took under 45 minutes start to finish).

1) Take a medium sized pot and bring 2 cups of vegetable bouillon + sea salt + poked garlic cloves to a boil on high. Add 1 cup short grain brown rice and stir well, checking often. Add more bouillon if it gets too dry. After about 10 minutes reduce to medium heat. Cook for about 20-25 more minutes over medium heat. Check it often as it can burn easily. [By ‘infusing’ the garlic in the rice, I was able to add a bit of garlic flavour without actually having the raw garlic in the dish!].

2) While the rice is cooking, take a large pot and fill it with 1-2 inches of water and bring to a boil. Place patty pan squash in the pot and cook for about 7-8 minutes. Remove from heat, drain, and allow to cool.

3) While the above is cooking, prepare the stuffing. yes, you are a multi-tasking goddess for this recipe! Take the carrot, 1/2 a zucchini (plus insides from other half), and green onion and process in a food processor until fine.

4) In a small bowl, mix the sauce for the rice. Take the earth balance in a small bowl and heat until soft. Now mix in the tomato paste until smooth.

5) When the rice is done cooking remove garlic cloves, add the tomato paste + Earth Balance mixture, and stir very well. Taste. Add salt and black pepper if necessary. This rice + tomato mixture BLEW MY MIND. It tasted so good!!! Addicting.

6) Take your cooled squash and chop off the heads and remove the insides carefully with a spoon. Take the flesh that you remove and add it to the processed mixture of carrots, onion, and zucchini.

7) Take the processed mixture (carrots, zucchini, onion + squash insides) and dump it into the rice pot. Stir well and taste for any adjustments you need to make.

8) Stuff the Patty Pan squash with your rice + veggie mixture. Take any remaining leftover rice mixture and scoop it onto the pan around the squash. Bake in the oven at 375F for about 20 minutes. Sprinkle with parsley, serve and enjoy!

Serves about 3.

This rice + tomato paste + Earth Balance + sea salt + fresh ground pepper mixture will blow your taste buds away. It is SO good it hurts.

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If you are a cheese lover you could also sprinkle this with cheese before baking! Similar to what I did in this recipe with vegan cheese.

Cooking the rice in vegetable bouillon and garlic makes the rice. It gives it such a wonderful flavour before you even add the sauce!

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Pretty in the (Patty) Pan!

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After baking for 20 minutes at 375F…

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Mmmmm. I don’t think I have ever been so excited to try a new dish!!!

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So unbelievably cute.

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Hat (head?) less!

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I was happy to find that I didn’t need to skin the squash for it to taste wonderful. I loved every part of it.

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Needless to say I LOVED this dish. I am so glad I took a leap of faith with this! I hope we get more Patty Pan Squash in this week’s CSA.

Want a chance to win a Healthy Living Summit ticket?

On Thursday, I will be raffling off one HLS ticket for this year’s Healthy Living Summit in Chicago Aug 13-15th! It will be in the form of a Charity raffle at $10 a ticket or 3 tickets for $20. All proceeds will go to the Canadian Cancer Society.

I’m hopefully off later tonight to squeeze in that ‘effortless’ run I dreamed about last night…I was floating over the pavement in my dreams and felt so peaceful. I think the dream was my body’s weird way of relating to Elizabeth’s description of her out of body experience with meditation (in Eat Pray Love), perhaps? =)

See you tomorrow AM for an update on the food photography collage and some ‘NEW VOO’. Wheeee.

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{ 86 comments… read them below or add one }

Chelsey July 20, 2010

I am sooo pumped you are auctioning off a ticket for HLS!!! I decided I wanted to go too late, which is a shame because I live about 20 minutes outside of Chicago.

ps: that recipe is ballin’!! (sidenote: i originally typed ballinG, but then realized the G totally kills the sentence. :)

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AngelaOSG July 21, 2010

hahaha I dont think anyone has ever called one of my recipes ballin’ before! LOL

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Chelsey July 21, 2010

bahahaha – I don’t know if I’ve ever even used the word ballin’ outloud before. I’m just a little white girl, you know. When I try to get down with my ghetto self, I end up looking like a fool.

Case in Point: look at above statement I just wrote. Am I fo reeeeaaal foo?

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Candice @ ChiaSeedMe July 20, 2010

So cute!! I love it!

I bought patty pan squash at the Farmer’s Market a couple of weeks ago, but I never thought of stuffing it. I hope I can get more this weekend. Looks delish!

I already have an HLS ticket, but I’m still excited about your raffle. What a great idea!

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Jo July 20, 2010

Delicious looking squash and amazing photos. yum :)

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Diana @ VEGeneration July 20, 2010

Omg the squash look ADORABLE! And seriously, what a cute name to boot! Your stuffed creations turned out amazing! Total food porn I say :)

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Cara July 20, 2010

I love how the little squash have “hats” on…so cute!

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Pam July 20, 2010

I love the last pic with the trees in the background. Makes the squashes look like little trolls, hehe.

Beautiful blog post!

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Lalla July 21, 2010

lovely pictures, I like yellow vegetables! :)
We also have pumpkin in our garden, but they still are little. We have to wait I think until september to have some pumpkins to eat. We have 10 different kinds of that and we do a menu made with pumpinks (appetizer, first and second course, a soup, dessert (like ice cream,cakes…)). We always spend a good time all together and it taste so delicious, I never can stop to eat until I’m really full! ;)
Yesterday we found strange raspberries in the wood, they are roung, sticky and gummy! And they taste good, sweet and a bit acidulus.
Have a nice day
bye bye from Switzerland

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JL Goes Vegan July 21, 2010

The photos are stunning! The dish looks amazing.

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Salina July 21, 2010

sooo… Tried saying the Patty-Pan part through once.. Epic FAIL — there are some things you just shouldn’t attempt so late in the evening!

Thanks for sharing an awesome recipe on how to use the button squash! Dad is an avid gardener and has squash growing out of his ears, so it is great I have a recipe to use them creatively, or it would be “boiled/steam squash” AGAIN.. :o)

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Diana @ frontyardfoodie July 21, 2010

Oh my goodness how adorable!? We have a similar squash here but it’s thinner and wider and instead of yellow it’s nearly white with a greenish tint.

I love to stuff things and this looks positively delightful!

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Angela @ Eat Spin Run Repeat July 21, 2010

Aww so cute! I must say, you have some fabulous stuffing technique!! Whenever I try to hollow out veggies, they never look that tidy!

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Lauren July 21, 2010

What did you do with their insides?? I think these are the cutest freakin vegetables ever!

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AngelaOSG July 21, 2010

I threw the insides into the stuffing :)

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Kristy July 21, 2010

They remind me of baby pumpkins. SO adorable!

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Bella (Stilettos on the Streetcar) July 21, 2010

Those look delicious! I wish we were neighbours so I could come over for samples. :)

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Samantha Angela @ Bikini Birthday July 21, 2010

I’m so glad you stuffed them! Aren’t they just great that way?

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jenna July 21, 2010

aren’t these little squash amazing? they are so full of flavor! mmmm…
recipe looks great ange.

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Maura July 21, 2010

Ohmigosh! Those are adorable!! I wonder if my local WF sells those babies! I’d love to try out this recipe!!

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Wei-Wei July 21, 2010

I think that ever since I started visiting your blog, I’ve seen so many different kinds of naturally cute foods. This is no exception! :D

Wei-Wei

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Jessica July 21, 2010

Totally off topic – but the squash made me think of veggies. Is it possible to roast frozen veggies?? What else can I do with all of these (literally 15 bags) frozen veggies in my freezer that I bought impulsively on sale??

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AngelaOSG July 21, 2010

I’m not sure I have never done it before!

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Marathon Bound Gal aka Grace July 22, 2010

OMG, I have some of those in yellow and green in my fridge and now I am so glad I have a recipe I can follow. Thanks for that! They’re like little baby pumpkins…too cute!

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Rocaille July 22, 2010

Hi Angela!

I just made these today (substituting patty pan squash for red bell pepper) and I have to say the stuffing tasted absolutely amazing, and they’re so filling! For dessert, I have one and only muffin that was left after I made them yesterday – I took your Cherry, Banana, Coconut Butter bread recipe, subbed coconut butter for almond butter, and poured the batter into a mufin tin; the end result was absolutely fabulous, and my husband loved them too :) Thanks for all your recipes and the time you take to share them with us; they’re so inspirational… and oh so very yummy! xxx

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Janice- down the veggie road July 25, 2010

Oh so excited for another recipe for PPS – I picked up some the other day although they were larger than the ones u have pictured here and after another blogger helped me identify them ;) I made a Indian dish with them (on my blog) and rather enjoyed them so I am excited to try your recipe also for some more ;)
Thanks for sharing and happy eating!!!

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Jeanette July 26, 2010

I made your recipe today and everyone in the family loved it (even the 19-year-old meat eater son). Thank you!

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LocalChow August 2, 2010

Looks great! I will definitely try this recipe.

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Laura July 26, 2012

I am in the middle of making these (except with quinoa cooked in chicken broth with carrots, peppers, corn, and basil, so totally different haha) but thank you for the inspiration!

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Meghan@CleanEatsFastFeets August 1, 2012

I found this recipe on Pinterest and made it this past weekend. It was phenomenal. Way better than I expected (and easier too). Love the rice, butter tomato paste mixture. Thanks so much!

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Angela (Oh She Glows) August 1, 2012

Hey Meghan, so glad you enjoyed it!

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Stephi July 15, 2013

I just made these for the first time the other day, a simple oven roasting. Wonderful! I love the stuffed idea and your recipe and finished squashes look so delicious. Just got a bunch more from the farmers market today. I also agree that they are really fun to photograph :-)

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Gabby @ GabbyLovesVeggies September 11, 2013

I found your recipe tonight, I have in my possession a rather large patty pan squash. I’d like to try and do the same and fill it! But it’s about 7-8 inches in diameter, I have no idea how to go about it. Should I even try boiling it ahead of time? Any advice would be helpful! Thanks.

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Angela (Oh She Glows) September 11, 2013

Hey Gabby,I would probably try boiling it and following the directions as stated (although maybe add a bit more water to the pot since it’s so large?). Let me know how it goes!

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Catcat November 26, 2013

I got some white custard squash (I’m in Africa, so I guess it’s called a custard squash here instead of pattypan. First time I’d heard that name!) in my CSA box this week and didn’t know what to do with them, and Google brought me here. This recipe is yummmmmy! I mashed in some roasted garlic that I had leftover from another recipe and added a bit of fresh basil and parmesan. My squashes are about 6 inch diameter and I boiled for 10 min, baked for 30, and it was great.

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Miranda July 21, 2014

This was RIDICULOUSLY delicious. I wasn’t sure what to do with my pattypan squash when I found and bought them on a whim at my local farmer’s market, so I was so glad to stumble upon your recipe! I made some substitutions based on what I had lying around — instead of filling with zucchini, carrot and short grain brown rice, I used leftover brussels sprouts and kale, as well as wild rice. I also didn’t have tomato paste, so I subbed that with 2 Tbsp each of tomato sauce and ketchup. It turned out SOO tasty. THANK YOU for turning my pattypan squash adventure into a success! :)

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Anne August 9, 2014

I just made this and it was worth the effort! Thanks!

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