Stuffed Pattypan Squash85 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!” - by Michele O'Brien
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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. 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.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
- Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
Amount Per Serving (6 total)
- 187 cal
- 14.3 g
- 8.4 g
Based on a 2,000 calorie diet
Reviews (85)Rate This Recipe
"At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I cut t..." See morehem in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones. "
"This was incredible. Everyone in the family loved it. One thing though. Next time I don't think I'll saute the onion in the bacon drippings but olive or some other unsaturated oil instead. I don't thi..." See morenk that would hurt the dish. My arteries are begging for mercy!"
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