Carrot - Stuffed Patty Pan Squash Recipe

Name: Carrot - Stuffed Patty Pan Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small (3-4 inch) patty pan squash; 2 tbsp (30 ml). butter; 1 cup (225 ml) diced onion; 1/2 cup (125 ml) minced fresh parsley; 3 cups (700 ml) grated carrots; 2 garlic cloves, minced; 1/2 cup (125 ml) water; 2/3 tsp (3 ml). fresh thyme or 1/4 tsp (1 ml). dried; 1/4 tsp (1 ml). ground rosemary; 4 oz (112 grm). cream cheese, cubed; 1 tsp (5 ml). lemon juice; salt and pepper

Servings: persons

6 small (3-4 inch) patty pan squash
2 tbsp (30 ml). butter
1 cup (225 ml) diced onion
1/2 cup (125 ml) minced fresh parsley
3 cups (700 ml) grated carrots
2 garlic cloves, minced
1/2 cup (125 ml) water
2/3 tsp (3 ml). fresh thyme or 1/4 tsp (1 ml). dried
1/4 tsp (1 ml). ground rosemary
4 oz (112 grm). cream cheese, cubed
1 tsp (5 ml). lemon juice
salt and pepper

1
Preheat the oven to 350 degrees (175 C.).
2
Blanch the squash whole in boiling water for 5-8 minutes, or until just tender.
3
Drain squash and place on cutting board.
4
Cut off the stem of the squash, scoop out a small amount of the pulp, and discard.
5
Melt the butter in a large saute pan, and saute the onions for two minutes.
6
Add the parsley, carrots, garlic and water.
7
Cook, stirring constantly, until the water evaporates.
8
Add the herbs, cream cheese and lemon juice.
9
Heat until the cheese melts.
10
Season to taste with salt and pepper.
11
Spoon the filling into the squash.
12
Place the squash on a baking sheet and bake for 15-20 minutes or until heated through.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 small (3-4 inch) patty pan squash, 2 tbsp (30 ml). butter, 1 cup (225 ml) diced onion, 1/2 cup (125 ml) minced fresh parsley, and more.

Yes, Carrot - Stuffed Patty Pan Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot - Stuffed Patty Pan Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions