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Meat Stuffed Patty Pan Squash Recipe
4.9 from 24 votes

Meat Stuffed Patty Pan Squash Recipe

Stuffed patty pan squash with meat. This is a French low-carb GF main course recipe.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 195 kcal
Course: Main Course
Cuisine: French

Ingredients

To roast squash:
  • patty pan squash *see Notes
  • olive oil as much as you need to roast
  • salt pinch
  • black pepper pinch, ground
For the stuffing
  • 7 Ounces ground pork See Notes, blend
  • 7 Ounces ground beef See Notes, blend
  • pattypan squash cut out from the center of the squash, flesh
  • 1 onion chopped
  • 2 Pieces garlic chopped, cloves
  • 1 Tablespoon olive oil
  • 1 Teaspoon oregano dried
  • 1 Teaspoon thyme
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper ground
For the sauce:
  • 8½ Ounces whole peeled tomatoes
  • 1 onion cut small
  • ½ Teaspoon salt
  • black pepper pinch, ground
  • ¼ Cup water
  • 2 small bay leaf

Instructions

    Cup of Yum
  1. Preheat your oven to 350° Fahrenheit/180° Celsius.
  2. Rinse your patty pan squash to get rid of any impurities and mud.
  3. Cut the top of your squash off so that you have a "hat" to cover your stuffed squash later.
  4. Cut with a knife into your squash center to cut out all the center flesh. Hollow out further with a spoon if necessary. Separate flesh from seeds, keep seeds to roast in another recipe or to plant. Cut the center flesh small and keep aside.
  5. Place the squash with cut off top on a baking sheet and tray. Sprinkle olive oil all over the hollow patty pan squash and on the hat and season with salt and black pepper.
  6. Roast the squash at 350° Fahrenheit/180° Celsius until it's cooked almost through. This can take somewhere between 15 to 30 minutes, depending on the size of your squash (*see Notes).
  7. In the meanwhile prepare the stuffing by combining all the stuffing ingredients together in a bowl. That includes the ground meat, the chopped onion, chopped garlic, olive oil, thyme, oregano, black pepper, salt, and the previously small cut patty pan center flesh pieces. Keep aside.
  8. Once your hollowed out patty pan is done roasting, place into a baking dish and place all the meat stuffing mixture into the vegetables. Close with the lid.
  9. For the sauce, arrange all the sauce ingredients around the squash in the baking dish, including the whole canned tomato, onion, salt, black pepper, water and bay leaves.
  10. Roast the stuffed patty pan squash for about 30 minutes at 350° Fahrenheit/180° Celsius (more or less depending on the size of your squash). Check if it's done by poking into the squash. Keep in mind that the meat takes about 30 minutes to cook through in a large patty pan squash.
  11. Serve hot by cutting the squash into 4 potions or by serving each baby patty pan individually per person.

Notes

  • If you are using a large squash, use only one. If you are using baby squash, use 4–6 pieces, depending on the size of your baby squash.
  • We use a 50:50 ground pork and beef blend in France. This is because pork is fattier and helps in keeping it all juicy, and with the beef, it combines well.
  • The roasting time depends on your patty pan squash size. A large one will take about 1 hour cooking time. Small ones will take less, so the cooking and total time can be a little more (if you use a huge one) or way less (if you use baby squash).
  • Only use a patty pan which hasn't been sprayed with pesticides in this stuffed squash recipe because you cook the squash as a whole. Organic may not always mean pesticide-free (depending on the regulations in your country).

Nutrition Information

Calories 195kcal (10%) Carbohydrates 9g (3%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 35mg (12%) Sodium 704mg (29%) Potassium 328mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 94IU (2%) Vitamin C 11mg (12%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 9g 3%
Protein 10g 20%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 704mg 29%
Potassium 328mg 7%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 94IU 2%
Vitamin C 11mg 12%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.