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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An abundant harvest of patty pan squash led me to this recipe elsewhere on the internet. Very tasty! and I cooked a full package of bacon so my picky eaters could have BLTs while I enjoyed this! BTW I use Easy Microwave Bacon to cook my bacon (see my notes in my review for details). Ingredients:
6 pattypan squash, stem and blossom removed (or 3 larger squash) |
6 slices bacon, cooked & crumbled |
1/2 cup onion, diced |
1 1/2 cups soft breadcrumbs |
1 garlic clove, minced |
1/4 cup parmesan cheese, freshly grated |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 350°F (175°C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
3. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
4. Mince the reserved squash.
5. Combine remaining ingredients in a bowl with the minced squash, mixing well.
6. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
7. Bake for 15 minutes in the preheated oven, or until squash are heated through.
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