Meat-Stuffed Patty Pan Squash: A Low‑Carb, Gluten‑Free Main from Masala Herb

# What this recipe is

# Why patty pan squash

Patty pan squash — also called button squash, sunburst, or patisson — comes in white, yellow, or green. It has a flattened, UFO‑like shape that makes it easy to top with a cut‑off "hat," hollow, and stuff. The recipe keeps the center flesh (seeds removed) to mix into the stuffing, so nothing goes to waste.

# Ingredients at a glance

• Patty pan squash (small or large)
• Olive oil, salt, black pepper
• For the stuffing: ground beef and pork blend (7 oz listed), chopped onion, chopped garlic, the reserved squash flesh, 1 Tbsp olive oil, 1 tsp dried oregano, 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper
• For the roasting sauce: whole peeled canned tomatoes (about 8.5 oz), small onion, 1/2 tsp salt, pinch black pepper, 1/4 cup water, 2 small bay leaves

# Process overview

1. 1Preheat the oven to 350°F (180°C). Rinse the squash, cut off the top to create a hat, remove seeds and hollow the center. Finely chop the removed squash flesh and save it for the stuffing.
2. 2Lightly oil and season the hollowed‑out squash and their hats. Roast on a baking sheet until nearly tender — roughly 15–30 minutes depending on size.
3. 3While the squash roasts, mix the stuffing: combine ground meat, chopped onion, chopped garlic, olive oil, thyme, oregano, salt, pepper, and the chopped squash flesh.
4. 4Place the partially roasted squash into a baking dish, fill with the meat mixture, and replace the hat.
5. 5Build the sauce around the stuffed squash: add canned whole tomatoes, a small amount of water, chopped onion, bay leaves, salt, and pepper into the baking dish.
6. 6Roast the dish at medium‑high oven heat until both meat and squash are fully cooked through. Serve hot, cutting each squash into portions.

# Practical tips

• Save seeds for planting or another recipe.

# Serving and notes

The dish is presented as a main course that's low in carbs and gluten‑free. It serves four according to the original recipe listing. The tomato‑and‑bay sauce around the squash provides moisture and flavor as the stuffed vegetables finish roasting.

# Where this fits on the menu

This preparation is an alternative to other stuffed‑squash or stuffed‑vegetable recipes (zucchini boats, stuffed peppers). It's suitable for a weeknight dinner when patty pan squash are available in season, or as a vegetable‑centric main for guests.