Patty Pan Squash With Rice Stuffing

stuffed patty pan summer squash
Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
192 Calories
5g Fat
30g Carbs
8g Protein
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Nutrition Facts
Servings: 6
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 squash are stuffed with a tasty rice, spinach, and Parmesan cheese mixture. It's an eye-catching way to serve the small summer squash.

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 with an edible peel, making them easy to use in many ways, from steaming to roasting to grilling.

You usually want to use patty pan squash while they are still young and tender, or about 3 inches in diameter. This recipe actually works better, though, with squash a little larger in size. The boiling and baking turns them tender.

Feel free to use brown rice in the stuffing, just be sure to increase the cooking time according to the package directions. Once you master this technique, you might try using it with small zucchini or yellow squash.


  • 12 to 15 patty pan squash, rinsed and dried
  • 1 tablespoon olive oil
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 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. Put the whole squash in a large stock pot and fill it with water to cover by at least an inch. Bring it to a boil. Reduce the heat just enough to maintain a moderate boil without overflow and cook the squash until they feel fork tender, about 15 to 20 minutes, depending on size.

  2. Heat the oven to 350 F. Line a 9-by-13-inch baking dish with foil and spray it with nonstick cooking spray.

  3. Heat the olive oil in a medium sauce pot or large sauté pan over medium heat. Add the green onions and garlic, and cook, stirring, for 1 minute.

  4. Add the chicken broth and bring it to a boil.

  5. Add the rice, 1/4 teaspoon salt, and the pepper. Reduce the heat, cover the pot, and simmer the rice for 20 minutes, or until the grains absorb the liquid and turn tender.

  6. Add the 1/2 cup Parmesan cheese and spinach, stirring until the spinach wilts. Set it aside.

  7. Cut the tops off the squash and scoop out some of the insides to make room for the rice, being careful not to break through the sides or bottom of the squash.

  8. Mound some of the rice mixture into each squash using a spoon or cookie scoop. Arrange them in the prepared baking pan.

  9. Sprinkle each stuffed squash lightly with salt and pepper and sprinkle a little more Parmesan cheese over the top of each one.

  10. Bake the squash in the preheated oven for 15 to 20 minutes until heated through and the cheese turns lightly brown.

Serve the stuffed squash 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 any other side dishes to round out your meal.