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Easy Stuffed Patty Pan Squash

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Patty pan squashDo you have an abundance of Patty Pan Squash you are wondering what to do with?

This year I made “stuffed” patty pans.  There are many different recipes out on the internet to choose from, so I combined a few of them and came up with my own verison.


  • 6 patty pan squash, stem and blossom removed (or 3 larger squash)
  • 1 lb. sausage cooked and drained (any variety)
  • 1 cup cooked rice (brown or white)
  • 1 cup Italian breadcrumbs
  • 1 garlic clove, minced
  • 14 cup parmesan cheese
  • salt & pepper, to taste
  • cream cheese (optional)***


  1. Preheat oven to 350°F (175°C). – Although these are reallly good cook over the grill as well!
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
  3. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds – warning the squash is very liquidy in the center so I drained it a bit after scooping.
  4. Mince the reserved squash.
  5. Combine remaining ingredients in a bowl with the minced squash, mixing well.
  6. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  7. Bake until squash are heated through (approx 20-25 mintues).

***In the bottom of a couple of the squash, I dropped a spoonful or two of cream cheese before placing the mixture in.

There are many many ways to stuff squash, use your imagination and see what you come up with!!

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