This delightful stuffed pattypan squash recipe transforms humble summer squash into an elegant and flavorful appetizer or light side dish. The tender squash shells are hollowed out and filled with a savory mixture of soft bread crumbs, finely chopped green onions, dried thyme, and a touch of salt. Baked until the tops are golden and the filling is heated through, each bite offers a perfect balance of earthy vegetable sweetness and aromatic herbs. The texture is crisp-tender, providing a satisfying contrast to the soft, seasoned filling. Ideal for potlucks, garden parties, or as a sophisticated starter for a summer dinner, this dish highlights the natural flavors of fresh produce. Simple to prepare with pantry staples, its a vegetarian-friendly option that brings a touch of international flair to your table without requiring complex techniques or hard-to-find ingredients.
Stuffed Pattypan Squash
Description
This delightful stuffed pattypan squash recipe transforms humble summer squash into an elegant and flavorful appetizer or light side dish. The tender squash shells are hollowed out and filled with a savory mixture of soft bread crumbs, finely chopped green onions, dried thyme, and a touch of salt. Baked until the tops are golden and the filling is heated through, each bite offers a perfect balance of earthy vegetable sweetness and aromatic herbs. The texture is crisp-tender, providing a satisfying contrast to the soft, seasoned filling. Ideal for potlucks, garden parties, or as a sophisticated starter for a summer dinner, this dish highlights the natural flavors of fresh produce. Simple to prepare with pantry staples, its a vegetarian-friendly option that brings a touch of international flair to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring 1 inch of water to a boil in a saucepan.
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Add the pattypan squash to the boiling water and cook for 6 to 8 minutes, or until crisp-tender.
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Drain the squash well and allow them to cool slightly.
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Cut off the stem ends of each squash.
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Carefully hollow out the centers of the squash, reserving the shells for stuffing.
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Finely chop the scooped-out squash meat.
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In a mixing bowl, combine the chopped squash meat with soft bread crumbs, finely chopped green onions, dried thyme, and salt.
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Spoon 1 heaping teaspoon of the filling mixture into each squash shell.
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Arrange the stuffed squash in a single layer in an ungreased 9x9-inch baking pan.
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Bake uncovered for 10 to 12 minutes, or until the filling is hot and the tops are lightly golden.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 321.0kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.9g5%
- Cholesterol 3.3mg2%
- Sodium 1520.0mg64%
- Total Carbohydrate 67.6g23%
- Dietary Fiber 10.2g41%
- Sugars 19.6g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
