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Stuffed Patty-Pan Squash

Author Jacqueline


  • 3-4 patty pan squash
  • 1/2 cup Israeli couscous
  • 1 medium mild red pepper chopped fine
  • 1/2 onion chopped
  • 2 cups vegetable stock
  • 2 T fresh parsley chopped
  • 3 T grated romano cheese


  • Preheat an oven to 350.
  • Treat the squash like you would a pumpkin- cut a hole in the top, , scoop out the seeds, cut the seeds off the top portion that was removed. Chop the tops of the squash. Cut a small sliver off the bottom of the patty pan so that it sits level on the counter without wobbling around.
  • Coat squash with olive oil. Set on a foil-lined baking sheet and bake for 15 minutes.
  • Follow cooking directions for couscous as dictated on container. Mine said to sauté couscous in 2 tsp oil or butter, then add in 2 cups of stock or broth. Heat to simmer, then cover and cook on low for 12-15 minutes until al dente.
  • In a saute pan over medium heat, warm 1 T olive oil until shimmering. Add onion, pepper and squash to pan; sauté until vegetables are tender. Add cooked couscous to pan. Toss ingredients together with parsley and 2 T of the cheese.
  • Remove squash from oven, fill with vegetable couscous medley. Top with remaining cheese. Bake for an additional 15 minutes. Remove from oven and allow to cool slightly before serving.