Healthy Recipes

Savory Stuffed Pattypan Squash

By July 10, 2017 No Comments

Serves: about 3


  • 10-11 Patty Pan Squash
  • 1 zucchini (sliced lengthwise 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 low-sodium (or no salt) vegetable bouillon
  • 1-2 garlic cloves, poked with a fork
  • 3 Tbsp. (approx) tomato paste
  • 1.5 Tbsp. white or yellow miso paste
  • Freshly Ground black pepper
  • Dried or fresh parsley, to garnish



1) Take a medium sized pot and bring 2 cups of vegetable bouillon + 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.

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. 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 miso paste in a small bowl and mix with the tomato paste until smooth.

5) When the rice is done cooking remove garlic cloves, add the tomato paste + miso paste mixture, and stir very well. Taste. Add black pepper.

6) Take the 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 the 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 20-25 minutes. Sprinkle with parsley, serve and enjoy!


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