• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Patty Pan Squash Stuffed with Cajun White Beans

July 13, 2006 By Susan Voisin 17 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Share on Facebook
Patty Pan Squash

Stuffed squash before baking

You would have thought I’d never seen fresh vegetables. My husband wanted to shop as men do: Get in, get something, and get out. But I dragged him from stall to stall at the farmer’s market, comparing the quality of the tomatoes and zucchini, sighing in disappointment that I’d gotten there too late to get the okra, and marveling at the beautiful produce that I can’t find at Kroger–bitter melons, long beans, white eggplant, and organically-grown yellow patty pan squash.

The squash were beautiful, and I wish I’d taken a photo of them before they were cooked: bright yellow with a ring of variegated green at the bottom. I knew when I bought them that I was going to stuff them. The man who sold them to me said to use sausage, and then remarked, “Every time I say that, I find out I’m talking to a vegetarian.” “You are again! You come across that many vegetarians?” “A lot of them. But you could use cheese instead.”

Patty Pan Squash Stuffed with Cajun White Beans

I let that go and started pondering what I, a no-refined-foods vegan, would use instead of sausage or cheese. How about beans that taste like sausage? With Cajun seasonings?

Oh boy! That was a good choice, and I knew it as soon as the fennel hit the pan. I started with all the seasonings that normally go into Louisiana cooking and added fennel and sage to create a rich, sausage-like flavor. There’s a hint of spiciness here, too, so go easy on the black and cayenne pepper if you’re spice-sensitive. But by all means, try it! The peppery taste of the beans provides a bold contrast to the tender, buttery squash. Patty pans are the perfect shape for stuffing, but if you can’t find them, you can use zucchini or a winter squash.

And a word to my carb-conscious friends: Patty pans are summer squash, so they’re low in calories and carbohydrates; they’re considered a “free” food on most diet plans, so eat up!

Patty Pan Squash Stuffed with Cajun White Beans
5 from 4 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

Patty Pan Squash Stuffed with Cajun White Beans

Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 2
Author Susan Voisin

Ingredients

  • 4 medium-sized patty pan squash
  • 1 small onion chopped fine
  • 1 stalk celery chopped fine
  • 1/2 bell pepper chopped fine
  • 2 cloves minced garlic
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon salt optional
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1 15-ounce can great northern beans (or other white beans), rinsed and drained
Prevent your screen from going dark

Instructions

  • Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.
  • When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.
  • Preheat the oven to 375 F.
  • Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.
  • Place the squash in an 8×8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don’t be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.
  • Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side dish.

Notes

Nutritional Data includes optional salt.
Nutrition Facts
Patty Pan Squash Stuffed with Cajun White Beans
Amount Per Serving (2 stuffed squash)
Calories 335 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 570mg25%
Carbohydrates 71g24%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Share by Email

Filed Under: Main Dishes Tagged With: Eat-to-Live, Gluten-free, Louisiana, Southern cooking, Zucchini and Summer Squash

Sign up for our newsletter for updates on recipes and more!

Previous Post: « Pinakbet
Next Post: Ezme Salatasi (Turkish Tomato Salad) »

Reader Interactions

Comments

  1. Corinna

    August 25, 2009 at 10:21 am

    Hi Susan! Thanks for posting this recipe. I was a little stumped when the my garden started producing patty pan squash. I found your site with the aid of google, and gave this recipe a go. I'm so glad I did! The seasoning of the beans is just right, and balances nicely with the mild sweetness of the squash.
    I had the leftover filling with couscous the next day. Thanks again, this recipe is a keeper! :c)

    Reply
  2. Jessica at Vegbooks

    June 25, 2010 at 2:56 pm

    Sounds delicious! I only have one patty pan squash from my CSA this week (and there are three in our family), but I’ll return to this recipe next time I have more.

    Reply
  3. beanie

    August 8, 2010 at 9:30 am

    My husband made these the other night and they are delicious. Just as good is to make the beans as you instruct and simply eat on their own or with rice. Thanks for the great recipes.

    Reply
  4. Christina

    August 8, 2010 at 8:00 pm

    I really love this recipe, as did my husband, who is not a veggie. I don’t use nonstick pans, so I used some EVOO in a regular pan, but that was the only change I made. This was SO good! Thanks for posting it!

    Reply
  5. Regan

    September 1, 2010 at 7:45 pm

    I tried this recipe tonight, nearly exactly like you wrote it. The spices -are- just perfect and what a glorious use for all those silly patty pan squash I didn’t know what to do with in my garden before tonight! The filling was so good I had to fight to keep my boys & DH out of it while I was making it, too. This was definitely a win & going in our end of the year recipe rotation. Thank you so much for sharing.

    Reply
  6. Laura

    November 15, 2010 at 11:37 am

    Thank you so much for posting this recipe. It was amazing. I altered it ever so slightly for our taste and it turned our perfect. My husband and I didn’t even miss the meat. Thanks. You can see my results at http://smallwalletbigappetite.blogspot.com/2010/11/what-is-that-and-what-am-i-meant-to-do.html

    Reply
  7. Jennifer

    July 6, 2015 at 9:42 am

    We made these stuffed pattypan squashes last night. They were excellent! Definite keepers. I may try them, based on your comments, stuffed with Field Roast Italian sausages another time. Thanks for posting.

    Reply
  8. Paige

    July 28, 2017 at 6:36 pm

    This was so delicious! I love patty pan squash but this recipe is worth the save just for the beans. I added ground sumac to give the beans a perfectly smoky yet bright flavor. Thank you!

    Reply
  9. Clarissa

    August 28, 2019 at 7:19 pm

    I had some HUGE pattypan squash that I found in my garden. This was a great way to use them! I added nutritional yeast to give it a bit of a cheesy flavor for the kiddos. Thanks for a great recipe!

    Reply
  10. Kat

    August 23, 2022 at 7:33 pm

    These were fantastic! My husband really loved them and we will put it into our rotation. Thank you so much

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2024 · Susan Voisin · Privacy Policy· Log in