Stuffed Patty Pan Squash and Quinoa

Serves: 2-4

Time ~60 minutes


2 medium Patty Pan Squash

2 Tbl Olive Oil

½ Cup chopped carrot

½ Cup chopped onion

2 Cloves Garlic, minced

¼ Cup Water

1 Cup Cooked Quinoa

1 Tbl chopped Fresh Parsley

1 Tbl chopped Fresh Thyme

¼ Tsp Each Salt and Black Pepper

(Some versions call for meat and cheese. Add what you like)


  1. Cut top off each squash, reserve tops. Discard seeds. Arrange squashes, cut sides down on a backing sheet. Bake at 350F for 10-20 minutes until brown and cooked through.

  2. Heat a large skillet with olive oil over medium-high heat. Add carrot, onion and garlic to pan. Sauté 2 minutes, stirring frequently. Stir in ½ cup water. Bring to a boil. Reduce heat to medium; cover and cook 8 minutes or until carrot is tender.

  3. Combine carrot mixture with quinoa, parsley, thyme, salt and pepper. Stuff about ½ cup quinoa mixture in each squash.


Based off a recipe from