Stuffed Pattypan Squash

Stuffed Pattypan Squash

97

"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!"

Ingredients

30 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees 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. 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.
  3. 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.
  4. 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.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Reviews

97
  1. 116 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

I did not like this at all ... it was bland, dry ... looked pretty on the plate, but beyond that ... I'm surprised so many people have rated this so highly, although I have noticed that a lot of...

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...

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...

I made this recipe for just me using one squash! It was a great lunch. The only changes I made was to use a little provolone cheese as well as parmesan, added fresh basil and oregano and used pa...

This was excellent. My husband is not a big squash fan and he loved this. It was perfect as a side dish or a main dish for a simple lunch. Very tasty. I did cut back a bit on the amount of bread...

The recipe looks fantastic, but I'd like to know how big the squashes are & how much mixture this recipe makes: 1 cup, 2 cups, etc. Also, the squashes pictured are NOT considered pattypans in m...

These were delightful in every way! I'd never cooked pattypan squash and had actually bought them having no idea what I was doing and they turned out great! I did forget to add the parmesan bu...

VERY YUMMY!! And they are so cute! My husband made this and he cut back on the amount of breadcrumbs, but I think I would have wanted more in there. We also only had colby-jack cheese so we p...

Very good. I added some fresh oregano and extra cheese to the bread mixture. Also baked it longer than the instructions called for. Excellent low calorie meal with a side salad.

This recipe was wonderful! I used turkey bacon instead of real bacon and it was still great.