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Stuffed Squash with Quinoa and Havarti Cheese

Stuffed Squash with Quinoa and Havarti Cheese

It’s that time of year when everyone with a garden is thinking, “What the heck am I going to do with all this zucchini!” I’ve shredded, drained, and frozen most of mine, but I’m still left with a lot of zucchini and patty pan squash. (Patty pan is the type that looks like small yellow and green “flying saucers”.)

I checked through a bunch of food blogs, and spent far more time on Pinterest than a person should, looking for a new way to use up this week’s squash. Just about everything had some kind of breading or bread crumbs, or called for dredging in flour. Since I’m eating gluten-free now, none of that works for me.

Patty Pan (Flying Saucer) Squash

Finally, I went into the kitchen, surveyed what I had on hand, and came up with this recipe for stuffed squash. I used the patty pan squash I had, as it was taking up too much room on the counter.  Of course, this is also a perfect way to make use of all that lovely zucchini that is so abundant right now.

Stuffed Squash with Quinoa and Harvati Cheese


  • 6 patty pan squash (or zucchini)
  • 4 strips of bacon (The bacon I used was very meaty, proper bacon from a home-grown pig raised by some friends of ours, not from a grocery store. Please look for quality bacon.)
  • 1/2 cup quinoa, uncooked
  • 1 cup of water
  • 1/2 cup black beans, pre-soaked or from a can (soaking your own costs less and is lower in sodium)
  • 1/2 onion, chopped
  • 1/2 cup Havarti cheese, shredded
  • S & P
  • Basil- optional (I used about 2 tablespoons of fresh leaves, chopped)


  • Preheat oven to 400°F
  • Put the water and the quinoa in a pot, and bring to a boil.
  • Once it boils, reduce heat to simmer. Cook until all the liquid is soaked in, stirring frequently.
  • While the quinoa is cooking, slice up your bacon, and fry it up, preferably in a cast iron pan. (Non-stick surface without the toxic chemicals that leach into food from non-stick pans.)

    Yay for Bacon!

  • Slice the tops of the patty pan squash, and scoop out the insides and seeds. Save the insides in a separate bowl. For zucchini, slice in half, and scoop out the insides and seeds.
  • Coat the outsides of the squash with olive oil, and bake in oven for 10 minutes. I used a stoneware lasagna pan for easy clean up.  (Set a timer!)
  • When bacon is crispy, add to quinoa, which should be just about done at this time.
  • Add the chopped onion (chop ahead of time) to the still-hot cast iron pan. Let the onion cook up in the residual bacon fat.
  • When the onion is translucent, transfer the onion to the quinoa.
  • Do a rough chop of about half of the squash innards (the seeds are with it) and add it to the quinoa. (The seeds are very nutritious, and I can’t be bothered with sorting through the innards to separate them.)
  • Stir in the shredded Havarti cheese and the black beans.

    Quinoa stuffing starting to take shape.

  • Add the S&P to taste. Stir in the optional basil at this time.
  • Remove the squash from the oven, if you haven’t already.
  • Reduce the oven to 350°F, stuff the squash, and top with a slice of Havarti.
  • Return the now-stuffed squash back to the oven to cook for another 20 minutes.
  • Allow to cool and serve.

Quinoa has a good shelf life, and is very affordable. I buy it in 5 pound bags at the local wholesale club, but it is also available online here. I would suggest getting it at a wholesale club, as we get a far better price there than online. But, if you don’t have one in your area, it’s great to have an online option.

This would also be great as a filling for stuffed mushrooms. I am also curious to test out other cheeses with this recipe. If you try other cheeses, other beans, etc., let me know in the comments section below!

About the author

Homesteading Mom

Homesteading Mom is run by Cat Ellis, an herbalist, prepper and aspiring homesteader. Cat is the author of two books, Prepper's Natural Medicine and Prepping for a Pandemic. Cat Ellis also blogs at KetoCat.com, HerbalPrepper.com, and TheOrganicPrepper.com.