Stuffed Patty Pan Squash

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.