Stuffed Pattypan Squash


I am truly the happiest when I am immersed in anything that involves food. Whether it’s watching a cooking show, browsing food sites for ideas on a new dish I can whip up, I’m ready to go. Sometimes however, inspiration is hard to come by.

A while ago, my mother turned me on to Rachel Khoo. My mother loves her show because she said Rachel reminded her of me and the way I am when I’m relaxed and not the bundle of stress I usually am. (I have meditation and my recent use of DoTerra Oils to thank for that.

Her dynamic personality indeed did remind of my love for the kitchen. Since then I have tackled a few of her recipes with complete success. One episode in particular however, got me digging into my kitchen utensil drawer and putting on my apron.

In an episode of The Cosmopolitan Cook, Rachel went to a restaurant in Nice, France called Chat noir chat blanc and goes into the kitchen to watch them work their magic. The best part was there was no set recipe or how to cook these. It was just a wonderful inside look into how the two chef’s got together while they stuffed meat into beautiful mini veggies.

Among the veggies they cooked are pattypans, which I have never had the pleasure of eating. One look at those pattypans and I was determined to make them and so the hunt began for these mini saucer shaped squash. It was just by luck that I happen to come across a package of these green beauties at a supermarket close to my job.

The best part is these little guys are soo easy to prepare. You can stuff them with ground beef if you like, cooked portobello mushrooms or cook them and eat them as is. These make a great snack or healthy appetizer!
1 package of pattypan squash
1/3 cup of finely chopped cabbage
1 plum tomato cut into very small cubes
1 teaspoon of mayonnaise (vegan mayo can also be used)
2 tablespoons of shredded parmesan cheese

In a pot, bring 2 cups of water to boil. Once the water begins to boil add all the pattypans and cook for 6-8minutes or until fork tender. Remove them from the pot and cut the stems off and set aside.

In bowl mix the cabbage, tomato and mayo. At this point you can either stuff the squash with the mixture or cook the cabbage filling for 1-2minutes in a pan on medium low heat if you cannot eat raw foods.

Now take half a teaspoon of filling to stuff the pattypans and sprinkle with the parmesan cheese.



Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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