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Fresh Pattypan Squash make perfect little cups for stuffing! In this recipe, these beautiful squash are stuffed with rice, vegetables and sunflower kernels and then they are perfectly spiced with our Herbs de Provence and Garlic & Onion Blast blends. This is such a pretty and tasty way to serve these squash. Try it as a side dish, or a meal. Either way, you will find a new love in this delightful summertime veggie.


5 Medium-sized Pattypan Squash

1/2 cup cooked rice (I used long-grain & wild rice)

1/2 cup canned corn

1/4 cup fresh shredded carrots

1/4 cup chopped onion

1 Tblspn Herbs De Provence

2 tsp Garlic & Onion Blast

2 Tblspns grated Parmesan cheese

1 1/2 Tblspns dry roasted and salted sunflower kernels

1/2 cup shredded Fontina (or Monterey Jack) cheese

Olive oil


Prepare the squash. Bring to boil 2 cups of salted water in a large deep fry pan. Add the squash and cook for about 12 - 15 minutes until they are just slightly softened (a knife will easily pierce the squash). Remove the squash from the pan and let them cool. Cut into the blossom end of the squash and hollow it out using a spoon, leaving about 1/4 inch thick walls. Reserve any pulp removed. Preheat the oven to 400 degrees and lightly spray a 9x13 inch baking pan. Prepare the filling by lightly sautéing the reserved pulp, onion and carrots in a little olive oil. Add the spices, corn, cooked rice, sunflower kernels, and parmesan cheese, and mix to combine. Stuff each hollowed squash with the filling. Bake the filled squash in the prepared baking pan (in the preheated oven) for 20 minutes. Remove the squash from the oven and sprinkle the tops with the shredded Fontina cheese. Return to the oven and bake for another 8 minutes or until the cheese is melted.

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