Sauté 2 cups of small, halved patty pan squash, 1 halved and sliced medium onion and 2 minced garlic cloves in 2 teaspoons olive oil for 3 minutes. Add 1 red pepper cut into 1/2-inch pieces and 1 cup of sliced mushrooms, sautéing for seven minutes. Stir in 1 medium chopped tomato, 1/2 teaspoon each of salt and Italian seasoning, and 1/8 teaspoon of pepper. Heat and stir until warmed through, and sprinkle with 2 tablespoons of Parmesan cheese.
For a stuffed version, cut 4 medium-sized patty pan squash crosswise, scooping out the seeds and leaving a 1/2-inch shell. Set the reserved squash flesh aside. Brush the cut sides of the squash with a little olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and arrange them cut side down on a preheated metal sheet pan. Oven roast the patty pan squash at 400 degrees Fahrenheit for 15 minutes, transfer to a serving platter, and set aside.
Heat 1 tablespoon of olive oil in a skillet, and add the finely chopped squash flesh, 1 diced shallot, 1 minced garlic clove, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the mixture for three minutes before adding 1/2 cup each of fresh corn kernels and cooked lima beans, 2 ounces of chopped toasted pecans and 1 tablespoon of chopped fresh thyme leaves. Heat for one minute, scoop the mixture into the 4 squash halves, and serve immediately.