Patty Pan Squash Stuffed with Basil Orzo


  • 2-4 patty pan squash
  • Olive oil
  • 1 cup orzo, cooked and cooled
  • 2 tablespoons whole milk ricotta cheese
  • 2 tablespoons Romano cheese, grated
  • 6 fresh basil leaves, chopped
  • 14 tsp sea salt
  • 18 tsp black pepper


  1. Heat oven to 400*F.  
  2. Trim stem off squash to create a flat bottom surface.  Rub with olive oil then place in baking dish, stem side down.  Bake until tender, about 30-60 minutes depending on size of squash.  Remove from oven and cool until ready to handle.  
  3. Mix together orzo, cheeses, basil, salt and pepper in bowl.  
  4. Using a small paring knife, but the top off each squash.  Gently scrape out the seeds to create a small bowl.  Divide orzo filling evenly between squash, return to baking sheet and oven and bake 5-7 minutes longer or until everything is heated through.  


This recipe is from Fake Food Free and I made it a very long time ago.  It was a big finicky and I ended up with way more filling than squash.  It might work well with zucchini boats instead, or larger patty pans, or any other type of summer squash.