Veggie Stuffed Pattypan Squash


Nutrition Facts

Yield: 3
Calories: 440
Fat: 10g
Saturated Fat: 1.5g
Protein: 14g
Carbohydrates: 78g
Fiber: 9g
Sodium: 430mg


  • 3 patty pan squash, halved & cored
  • 2 Tbsp olive oil
  • 1/2 cup onion, diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/2 red pepper, finely diced
  • 2 sprigs rosemary
  • 1 Tbsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups cooked wild rice
  • 3 Tbsp parsley, chopped – as garnish


  1. Preheat oven to 375 F. Lightly oil a baking pan.
  2. Slice off a wee bit of the stem and bloom end of the squash to create a level surface and cut in half. The only purpose of this slice is to create a level surface to work with so don’t take off too much. Scoop out seeds and pulp, leaving 3/4″ wall.
  3. Lightly oil the inside and sides of squash. Bake in oven, cut side down, ~ 15 minutes. Remove from oven, flip over, and get ready to fill it up.
  4. Bring a large pan to medium high heat & add 1 1/2 Tbsp of oil. When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook ~ 7-9 minutes or until translucent and soft. Add garlic and cook 1-2 minutes or until fragrant. Remove from heat and stir in cooked wild rice. Add salt & pepper to taste.
  5. Generously fill up the squash with the mixture. Bake uncovered ~ 15 minutes or until squash is tender. Happy Eating! Beckie
Chef: Eat Simple Food




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