Pretty-In-The-Pan Stuffed Patty Pan Squash

by Angela (Oh She Glows) on July 20, 2010

Try saying that 3 times fast!   


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


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.


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.


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!


CSA garlic made an appearance…



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).


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…

IMG_3455   IMG_3455-2

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!


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…


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.


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.


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.


  • 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.



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!


Pretty in the (Patty) Pan!


After baking for 20 minutes at 375F…


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


So unbelievably cute.


Hat (head?) less!


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.


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.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

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{ 89 comments… read them below or add one }

Allie (Live Laugh Eat) July 20, 2010 at 4:40 pm

Those squashies are too cute!!

Just wondering–do you use an external flash? I’ve been looking into getting one.


Angela (Oh She Glows) July 20, 2010 at 4:42 pm

Yes we have an external flash and it is amazing. I don’t use flash much in the daytime, but at night time it comes in handy.
I’ll try to find the post I did on the bday equip Eric got me…one sec


Angela (Oh She Glows) July 20, 2010 at 4:45 pm

ok i couldnt find it, haha, but we have the canon Speedlite 430 EXII external flash. I also use a Canon 50 mm 1.4 macro lens. The camera is a Canon 30D. Hope that helps!


Ashley July 20, 2010 at 9:15 pm

I did not know you had the 1.4 macro!! Jealous! ;)


Julie @SavvyEats July 21, 2010 at 7:22 am

That lens is on my wishlist!


Lisa (bakebikeblog) July 20, 2010 at 4:43 pm

ooooh I love squash (or ‘squishes’ as I call them) – but I would NEVER have thought to stuff them like that – what a brilliant idea!!!


Teresa July 20, 2010 at 4:46 pm

Wow those look so good. I’ve got to try them myself now!


Deanna July 20, 2010 at 4:48 pm

Those are adorable! I’m not sure I’d have the patience to stuff patty pans – they’re so itty bitty. But, they sure do look good. And, your stuffing recipe sounds delicious.


Tina July 20, 2010 at 4:49 pm

I’ve never heard of such a veggie! Sounds like a good one though. Squash is good in all forms though.


Sonja {ActiveFoodie} July 20, 2010 at 4:49 pm

They are super cute!! I love that you stuffed them, they are like little patty-pan-poppers!! And your pics are gorgeous, you can tell you had fun with that shoot!


Jessica @ How Sweet It Is July 20, 2010 at 4:50 pm

Those are too cute. They look delish!


Erin @ Swan Lake Eats Her Cake July 20, 2010 at 4:51 pm

Amazing pictures! This looks great. I love your use of veggies. I’ve been researching vegan eats recently and so your blog is very inspiring to me.


Camille July 20, 2010 at 4:55 pm

Oh my goodness, those little guys are so cute!
Thanks for all the stuffing info! I am planning to stuff a gorgeous Starburst Squash tomorrow night :)


erica July 20, 2010 at 5:03 pm

how cute are those patty pans?!?! i love how you always find ways to make veggies fun and interesting!


MarathonVal July 20, 2010 at 5:13 pm

Haha I am the same way with patty pan squash, they are SO cute that I almost hate to cook with them, I’d rather just look at them all day ;) But luckily the taste so great too!


Heather (Heather's Dish) July 20, 2010 at 5:18 pm

only the cutest dish EVER! i love all of their little hats :)


Callie July 20, 2010 at 5:19 pm

Your PP squashes are so cute!
I’ve gotta try that recipe. :)


Maria @ Oh Healthy Day July 20, 2010 at 5:27 pm

Ever notice how so much more BEAUTIFUL healthy food is over non healthy food? This is proof! Put a plate of these beside a plate of fries and let your eyes choose :)


AngelaOSG July 21, 2010 at 4:34 pm

Yes I totally agree!


Julie @SavvyEats July 20, 2010 at 5:40 pm

These look so adorable! I made stuffed squash for the first time last week (except I used zucchini, because I had boatloads from the garden!), and want to do it again! Might have to try this filling. :)


Tracey @ I'm Not Superhuman July 20, 2010 at 6:01 pm

They’re so cute! Those would be great for a dinner party.


AngelaOSG July 21, 2010 at 4:34 pm

Yes they would be awesome at a dinner party!


Ellen July 20, 2010 at 6:03 pm

I’ve heard that de-veining garlic is supposed to make it easier to digest (for people who have issues). Cut each clove length-wise in half and dig out the little light green (or brown) shoot (that would grow into a plant if you let it). When I remember to do this I’ve noticed that it helps with digestion a lot!


Erin July 20, 2010 at 6:04 pm

Looks like you made great use of your patty pans! I used to reserve short grain brown rice for sushi for the longest time and only ever make medium or long grain, but I’ve recently rediscovered the short grain. The texture is so satisfying!


Natalie S. July 20, 2010 at 6:50 pm

Those look (almost) too adorable to eat!! I always see those at the grocery store but I’ve never thought of anything to do with them (besides cooing at/taking pictures of them). Thanks for the inspiration!


Devon July 20, 2010 at 6:56 pm

I would love to try this, but the husband is anti-squash. Too much squash as a child or something…hmm. I wonder how I could sneak it in…


Lauren July 20, 2010 at 7:14 pm

I love Patty Pan Squash! I definitely think it’s the prettiest out of all the squash. Great idea to stuff it!


Michelle @ Give Me the Almond Butter July 20, 2010 at 7:15 pm

I had stuffed bell pepper yesterday which were amazing! squash would be super yummy too. Especially in the fall.


Courtney @ Sweet Tooth, Sweet Life July 20, 2010 at 7:17 pm

Those Patty Pan Squash are so cute! Love them!! :)

Did I miss the part where you mentioned how the garlic bothers your tummy? I’ve been having stomach issues for the longest time, and am really struggling to figure out the culprit(s) so I always find it helpful to hear other tips and advice on the subject!


AngelaOSG July 21, 2010 at 4:32 pm

Everytime I eat garlic I get stomach pains…no fun!


Tanya July 20, 2010 at 7:17 pm

Those look delicious. I love the frosty no bake Glo Cakes. I made my own tonight and they were awesome. I also made the in a jiffy curry chickpea burgers and they were a hit as well. They are my new staple. Thanks for sharing the recipes :)


Heather @ Side of Sneakers July 20, 2010 at 7:19 pm

Ahh I love patty pan squash!! I found some at the farmer’s market just recently and had to Google them ;) I ended up making enchiladas with them, but your stuffed ones are definitely going on the list for next time I find some!


Anya @ Fitness & Sunshine July 20, 2010 at 7:23 pm

The squashes are indeed very cute and the recipe looks great. :) I love brown rice with veggies, this is perfect.


Mellissa July 20, 2010 at 7:23 pm

Squash to puppies, now thats a new one! We made patty pan squash sautéed with olive oil, garlic, and shallots and topped with some lemon zest on Sunday night :)


holly @ July 20, 2010 at 7:30 pm

Those squashes are so cute!!! I don’t think I have ever seen them before in my life! I’m looking forward to seeing how your collage is going to turn out!


christina cadden July 20, 2010 at 7:42 pm

mmm, looks so good!


[email protected]:// July 20, 2010 at 8:09 pm

Those are so cute. I’m in the market for a new camera and just saw you comment about your camera. Yours takes really good pics, is it easy to use?


AngelaOSG July 21, 2010 at 4:32 pm

Its easy to use if you use the automatic settings, but when you learn menual/RAW modes it is a ton of info to learn. I still need to take a course myself.


Clare July 20, 2010 at 8:12 pm

That garlic looks redunculously fresh! The garlic I buy from the store is always wizened and shrivelled. Beautiful dish! And I’m totally trying that rice…I LOVE short grain brown rice.


Rachelle July 20, 2010 at 8:18 pm

Beautiful pictures. Could you please give me the CSA vegetables info for Oakville? By the way, the bars that my parents picked up at the market for me on Saturday were wonderful. Unfortunately I have to share with my daughters, so I’m going to need more. See you on Saturday!


AngelaOSG July 21, 2010 at 4:31 pm

Hi rachelle!
The farm I use is Plan B organic farm, they have a website with all the info if you google them. They rock!

See you Sat :)


Pure2raw twins July 20, 2010 at 8:20 pm

Love the bright color of the yellow squash. Looks good!


Lana July 20, 2010 at 8:48 pm

I bought patty pan squashes at the market last week and cooked them up…they were almost buttery in flavor. So good! I must make this recipe….patty pan squash is going on the grocery list!! lol


Shanna @ Shanna Like Banana July 20, 2010 at 9:08 pm

How cute are the little hats on top the squash? What a great would be fun to serve for a baby shower..why I have that thought I don’t know, but I’m going with it!


Liz @ Tip Top Shape July 20, 2010 at 9:15 pm

Those squashes are SO cute :-D If only I could find some near me!


Ashley July 20, 2010 at 9:16 pm

Ahhh these look awesome!! The brown rice definitely sounds as good as it looks. What a delicious summer dinner. They are prettttty adorable!


Hillary [Nutrition Nut on the Run] July 20, 2010 at 9:27 pm

I like your purdy dishtowel =]


Krystina July 20, 2010 at 9:33 pm

Oh my gosh those are too adorable! Also, that’s the prettiest garlic I’ve ever seen.


tanyasdaily July 20, 2010 at 9:51 pm

I like those type of squashes , you made a good recipe for them.


Chelsey July 20, 2010 at 10:29 pm

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. :)


AngelaOSG July 21, 2010 at 4:30 pm

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


Chelsey July 21, 2010 at 9:19 pm

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?


Candice @ ChiaSeedMe July 20, 2010 at 10:48 pm

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!


Jo July 20, 2010 at 10:51 pm

Delicious looking squash and amazing photos. yum :)


Diana @ VEGeneration July 20, 2010 at 10:57 pm

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


Cara July 20, 2010 at 11:37 pm

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


Pam July 20, 2010 at 11:51 pm

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

Beautiful blog post!


Lalla July 21, 2010 at 2:47 am

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


JL Goes Vegan July 21, 2010 at 5:16 am

The photos are stunning! The dish looks amazing.


Salina July 21, 2010 at 6:18 am

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)


Diana @ frontyardfoodie July 21, 2010 at 6:32 am

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!


Angela @ Eat Spin Run Repeat July 21, 2010 at 7:50 am

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


Lauren July 21, 2010 at 7:53 am

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


AngelaOSG July 21, 2010 at 4:28 pm

I threw the insides into the stuffing :)


Kristy July 21, 2010 at 8:09 am

They remind me of baby pumpkins. SO adorable!


Bella (Stilettos on the Streetcar) July 21, 2010 at 8:33 am

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


Samantha Angela @ Bikini Birthday July 21, 2010 at 8:33 am

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


jenna July 21, 2010 at 8:41 am

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


Maura July 21, 2010 at 8:42 am

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


Wei-Wei July 21, 2010 at 9:36 am

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



Jessica July 21, 2010 at 1:11 pm

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??


AngelaOSG July 21, 2010 at 4:28 pm

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


Marathon Bound Gal aka Grace July 22, 2010 at 6:54 am

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!


Rocaille July 22, 2010 at 5:22 pm

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


Janice- down the veggie road July 25, 2010 at 9:48 pm

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!!!


Jeanette July 26, 2010 at 4:26 pm

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


LocalChow August 2, 2010 at 4:11 pm

Looks great! I will definitely try this recipe.


Laura July 26, 2012 at 4:41 pm

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!


[email protected] August 1, 2012 at 6:06 am

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!


Angela (Oh She Glows) August 1, 2012 at 7:01 am

Hey Meghan, so glad you enjoyed it!


Stephi July 15, 2013 at 5:08 pm

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 :-)


Gabby @ GabbyLovesVeggies September 11, 2013 at 2:58 am

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.


Angela (Oh She Glows) September 11, 2013 at 7:20 am

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!


Catcat November 26, 2013 at 3:03 pm

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.


Miranda July 21, 2014 at 10:18 pm

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! :)


Anne August 9, 2014 at 2:45 pm

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


Betsy @ Desserts Required September 7, 2014 at 6:11 pm

WOW! You had me with your first picture and just kept reeling me in further with each word and pic!


Bonnie Goff May 16, 2015 at 8:16 pm

I love the sound of the stuffed patty pan recipe and would love to make it for our vegan friends who are coming to visit, however, couldn’t print it. How would I do that? Thanks so much for your help. Bonnie


diggingcooking August 10, 2016 at 10:16 am

Thanks so much for the inspiration – will give this one a try. I agree these little veggies are beautiful – I have harvested scores of them. I have so many I think I could sell them to my local supermarket! Happy cooking!


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