Patty Pan Squash With Rice Stuffing

stuffed patty pan summer squash
These beautiful little patty pan squashes are stuffed with a mixture of rice and spinach. Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
192 Calories
5g Fat
30g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 192
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 392mg 17%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 7%
Protein 8g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pretty little patty pan squashes are stuffed with a tasty rice, spinach, and Parmesan cheese mixture. It's an excellent way to serve the small summer squashes.

Patty pan squash is also known as custard squash, scallop squash, sunburst squash, or "that little squash shaped like a flying saucer." The patty pan is a summer squash that has an edible peel. That makes them easy to use in many ways, from steaming to roasting to grilling.

You will usually use patty pan squash while they are still young and tender and a size of 3 inches in diameter. This recipe is a good choice for those that are a little larger in size. The boiling and baking will ensure they are tender.

Feel free to use brown rice in the stuffing. Once you master this technique, you might try using it for small zucchini or yellow squash.


  • 12 to 15 patty pan squash
  • 1 tablespoon olive oil
  • 2 green onions (finely chopped)
  • 1 clove garlic
  • 2 cups low-sodium chicken broth
  • 3/4 cup long grain white rice
  • 1/4 teaspoon salt
  • dash black pepper
  • 1/2 cup Parmesan cheese (shredded, plus more for sprinkling)
  • 1 cup (3 ounces) spinach (chopped)

Steps to Make It

  1. Boil the whole squash until just fork tender, about 15 to 20 minutes, depending on size.

  2. Heat oven to 350 F.

  3. Line a 9-by-13-inch baking pan with foil and spray it with nonstick cooking spray.

  4. Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the green onions and garlic, then cook, stirring, for 1 minute.

  5. Add the chicken broth to the onion and garlic mixture and bring to a boil.

  6. Add the rice, 1/4 teaspoon salt, and pepper. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender.

  7. Stir in the 1/2 cup Parmesan cheese and spinach until the spinach has wilted.

  8. Cut part of the tops off of a squash and scoop out some of the insides, being careful not to break through the sides or bottom of the squash.

  9. Mound some of the rice mixture onto the squash using a spoon or cookie scoop. Repeat with the remaining squash and arrange them in the prepared baking pan.

  10. Sprinkle each stuffed squash lightly with salt and pepper and sprinkle a little more Parmesan cheese over the squash.

  11. Bake in the preheated oven for 15 to 20 minutes, or until hot.

Serve the stuffed squashes hot. Refrigerate any leftovers. They reheat well in the microwave the next day.

Stuffed patty pan squash makes a great side dish for grilled or roasted meat or chicken. As they are a combination of both a starch and vegetables, you may not need more side dishes to round out your meal.