Go Back
+ servings
Print Recipe
4 from 1 vote

Veggie Stuffed Patty Pan Squash

Stuffed patty pan squash with left-over sweet potato veggie burger, onions, peppers, cooked kale and topped with feta!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: Butternut Squash
Servings: 45
Author: Kaylee Pauley


  • 2 patty pan squash
  • 2 leftover Sweet Potato Veggie Burger OR ½ cup black beans & 1 medium sweet potato – see notes
  • ½ cup onion chopped
  • ½ cup bell pepper chopped
  • 1 ½ cups kale chopped
  • 2 tbsp feta cheese
  • fresh herbs basil, chives, cilantro


  • Preheat oven to 350 degrees and bake patty pan squash for 20 minutes.
  • Mean while, add chopped onions and bell peppers to pan and saute until onions are soft and transparent, add in kale and cook until tender. Take leftover veggie patties and cut into small squares, add to onions and peppers and cook until heated through.
  • Remove squash from oven and cut top off. Scoop out soft insides, chop and add to other cooked vegetables. Add mixed “stuffing” to hollow squashes and cook for another 10 minutes.
  • Once Stuffed Squash have cooked, remove from oven and add fresh herbs and feta cheese – serve!


The flavor of the sweet potato veggie burgers could easily be duplicated without going through the trouble of the making them by mixing one medium cooked and pealed mashed sweet potato with ½ cup black beans and seasoning with a little salt, pepper and cayenne