Veggie Stuffed Patty Pan Squash

Spinning tops? Flying saucers? Squash Volcanos? Patty Pan Squash are so cute and super fun for the children too. Roasted, sauteed, grilled, or stuffed you can’t go wrong. Enjoy this delicious veggie stuffed squash recipe.


  • 1 big (2-3 smaller) Patty Pan Squash (provided)
  • 1 cup black beans, (if using dry beans, will need to soak overnight)
  • 1 ½ cups kale, chopped (provided)
  • 1 sweet potato, peeled and cubed (provided)
  • 1 sweet potato, peeled and cubed (provided)
  • ¾ cup bell pepper
  • ¾ cup onions, chopped
  • 4 tablespoons feta cheese
  • Fresh herbs
  • 3 cloves garlic chopped
  • Salt and pepper to taste
  • Cayenne to taste
  • Olive oil


  • 1 Bring a pot of water to a boil.
  • 2 Peel and cut sweet potato into cubes.
  • 3 Boil for 15 minutes or until soft.
  • 4 Drain sweet potatoes and mash in a pot. Set aside.
  • 5 If using dry beans, you will want to drain the water from the soaked beans.
  • 6 Preheat the oven to 375 degrees F.
  • 7 Slice the tip off of the squash and scoop out the seeds.
  • 8 Lightly oil the inside and sides of each squash.
  • 9 With the cut side facing down, bake for 15 minutes.
  • 10 Remove from the oven and flip upright.
  • 11 Bring a large pan to a medium-high heat and add a little olive oil.
  • 12 When hot, add onion and bell pepper. Cook for 7-8 minutes or until soft.
  • 13 Add chopped garlic and kale and cook for another 2-3 minutes or until kale is tender.
  • 14 Season to taste with salt, pepper, cayenne, and fresh herbs.
  • 15 Combine sweet potato, black beans, and fold in sauteed items.
  • 16 Stuff your squash with mixture.
  • 17 Bake squash for 15 minutes or until soft.
  • 18 Top with feta cheese or fresh herbs and serve.


Share this post with your friends

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »