Stuffed Patty Pan Squash with Quinoa, Spinach & Artichokes

These adorable, sun-shaped squash are filled with a savory blend of quinoa, leafy greens, marinated artichokes, and melty mozzarella—all baked over a fresh basil-tomato sauce. It’s a vibrant, satisfying dish that feels like summer comfort food at its best. Bonus: most of it can be made ahead, so you can spend more time sipping something cold and enjoying the sunshine.

A vibrant pattypan squash stuffed with a creamy quinoa and vegetable mixture, topped with fresh basil, rests on a bed of rich tomato sauce.

Ingredients

For the Squash:

• 4 large patty pan squash (or 8–10 smaller ones)

• 1 cup dry quinoa

• 1 tbsp butter

• 1 tbsp olive oil

• ½ cup chopped onion

• 1 bunch fresh spinach or kale, chopped

• 1 (6 oz) jar marinated artichoke hearts, chopped (reserve some marinade)

• ½ cup panko breadcrumbs

• 2 tbsp fresh basil, minced

• 1 cup shredded mozzarella cheese

• Salt & pepper, to taste

For the Tomato Sauce:

• ¼ cup olive oil

• ½ cup chopped onion

• 2 cloves garlic, minced

• 4 cups crushed or pureed tomatoes

• ¼ cup fresh basil, thinly sliced

• Salt & pepper, to taste

Instructions

Step 1: Prepare the Squash

1. Par-cook the squash until just slightly tender. You can:

   • Boil in a pot of water,

   • Bake in the oven, or

   • Microwave: Place squash in a large microwave-safe bowl with 1 cup of water. Cover with plastic wrap and microwave in 2-minute intervals, turning occasionally, until just tender.

2. Cool completely. Slice off the tops and hollow out each squash, leaving about a ½-inch wall. Discard seeds and save the solid flesh for the filling. (This step can be done a day ahead.)

   
   

   

   Close-up views of a sliced squash, revealing its seeds and the textured, creamy interior.

Step 2: Make the Filling

1. Cook quinoa according to package instructions.

2. In a large skillet, heat butter and olive oil over medium heat. Add onion and sauté until soft.

3. Add chopped spinach or kale and cook until wilted.

4. Remove from heat. Stir in:

   • Cooked quinoa

   • Chopped artichoke hearts + 1–2 tbsp of the reserved marinade

   • Reserved squash flesh

   • Fresh basil

   • Panko breadcrumbs

   • Salt & pepper to taste

5. Let cool slightly, then stir in mozzarella cheese. (Filling can also be made ahead.)

Step 3: Make the Tomato Sauce

1. In a large skillet, heat olive oil over medium heat. Add onion and cook for 1 minute.

2. Add garlic and sauté until just golden.

3. Stir in crushed or pureed tomatoes. Simmer for 4–5 minutes.

4. Remove from heat and stir in fresh basil. Season with salt & pepper. (Sauce can be made a day ahead.)

Step 4: Assemble & Bake

1. Preheat oven to 375°F (190°C).

2. Brush the inside of each squash with a little melted butter or oil. Season lightly with salt & pepper.

3. Fill each squash with the quinoa mixture, packing it in gently. If needed, slice a small bit off the bottom to help them stand upright.

4. Spread tomato sauce on a baking dish or sheet pan. Nestle the stuffed squash into the sauce.

5. Cover with foil and bake for 25–30 minutes. Then:

   • Remove foil, top each squash with a little more cheese (if desired), and

   • Bake uncovered for an additional 15–20 minutes, until heated through and golden on top.(Adjust time based on squash size.)

   
   

   

   Golden roasted squash stuffed with a savory quinoa and vegetable mixture, simmering in a rich tomato sauce.

To Serve

Spoon some tomato sauce onto each plate. Top with a stuffed squash. Serve with a crisp salad and crusty bread.

Enjoy!