Stuffed Pattypan Squash Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 6 pattypan squash, stem and blossom removed
• 6 slices bacon
• cup diced onion
• 1 cups soft bread crumbs
• cup freshly grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Preheat the oven to 350F (175C).
2. In a saucepan, bring 1 inch of water to a boil over medium-high heat. Add the squash, cover, and cook for about 10 minutes, or until a fork can easily pierce the stem. Drain the squash and slice off the top stem.
3. Use a melon baller to carefully scoop out the centers of the squash. Set aside the scooped-out squash bits for later use.
4. Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned. Remove the bacon from the skillet and place it on paper towels to drain. Set aside.
5. In the same skillet, saut the diced onion in the bacon drippings until softened. Add the reserved squash bits and saut for an additional minute.
6. Remove the skillet from the heat and stir in the breadcrumbs. Crumble the bacon and add it to the mixture along with the grated Parmesan cheese. Season with salt and pepper to taste.
7. Stuff each squash generously with the breadcrumb mixture, making sure they overflow slightly. Arrange the stuffed squash in a baking dish and cover the dish loosely with aluminum foil.
8. Bake in the preheated oven for 15 minutes, or until the squash are heated through.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.