Stuffed Pattypan Squash

The tasty filling for this stuffed pattypan squash is made with bread, onions, peppers, and cheese for a super flavorful dish that takes only minutes to prepare!

Do you ever discover entirely new recipes because you had one ingredient that you wanted to use?

That’s exactly how this stuffed pattypan squash recipe came to be… but it wasn’t the squash that I wanted to use. It was actually some leftover hushpuppies!

I don’t eat fried foods very often, but after a community fish fry, I found myself with leftover hushpuppies that I couldn’t let go to waste. Plus, who can resist a good hushpuppy?

So I decided to use them to create a delicious filling for my pattypan squash!

You can also use whole wheat bread or cornbread in this recipe if you want to skip the fried food. The filling is very versatile.

This stuffed squash recipe is so delicious, only takes about 10 minutes to prep, and it’s loaded with vitamins and minerals. It’s also low in cholesterol and a good source of fiber!

How to make stuffed pattypan squash

This tasty meal comes together in just 10 easy steps.

Step 1: Pick out a saucepan big enough for the two squash to fit in a single layer and fill with about an inch of water.

Step 2: Bring to a boil, add the squash, cover, and cook for about 10 minutes.

Step 3: Remove the squash with tongs and let cool for 5 minutes or so.

Step 4: Cut off the tops of the squash and use a melon baller to scoop out the centers to create a good-sized cup for the filling. Discard the seedy filling, then chop up any squash flesh you scooped out and set it aside.

Step 5: Preheat oven to 350°F.

Step 6: Heat the olive oil in a skillet, then add the onion and peppers. Sauté until soft, about 5 minutes.

Step 7: Add the chopped squash and cook for about a minute.

Step 8: Remove from heat and add bread cubes, mozzarella, and Parmesan. Season with pepper and mix well.

Step 9: Place the squash in a baking dish and stuff with the filling. You will have more stuffing than you need, but just let it overflow the squash.

Step 10: Cover the baking pan loosely with foil and place in the oven to bake for about 15 minutes.

Remove from the oven, allow to cool slightly, and serve!

Choosing bread for the filling

For those unfamiliar with the Southern delicacy known as hushpuppies, imagine small bites of deep-fried cornbread. They’re very indulgent, but they are so good!

Legend has it that hushpuppies got their name because people at cook-outs would fry up some of their fish breading mixture and serve it to the dogs sniffing around in an attempt to “hush the puppies.”

As I mentioned, I decided to use hushpuppies in this recipe because I had some leftover from a community fish fry. And they were absolutely delicious mixed with the onions, peppers, and cheese!

But this recipe works just as well with cornbread or whole wheat bread. You can easily replace the deep-fried hushpuppies to cut down on the fat and calories.

The trick is to cut the bread into cubes that are slightly smaller than a dime, then let them dry out at room temperature. Bread that is already a bit stale works well too.

Any bread you use will be wonderful to soak up all the flavors of the filling.

Storage

Have some stuffed squash leftover? Lucky you! This dish reheats very well — it might even be tastier the next day after the flavors have had time to meld in the refrigerator!

Simply store your leftovers covered in the refrigerator and enjoy within 3-4 days.

Other tasty squash recipes

There are so many different ways to enjoy squash! From light summer varieties to hearty winter squash, here are a few delicious recipes I know you’ll enjoy:

• Honeynut Squash Spears with Prosciutto
• White Chicken Lasagna with Spaghetti Squash
• Butternut Squash Pasole

Looking for more tasty meal inspiration? Check out this round-up of my favorite low-carb dinner recipes for diabetics!

When you’ve tried this stuffed squash, please don’t forget to let me know how you liked it and rate the recipe in the comments below!