Monday, October 5, 2009
Stuffed Patty Pan Squash - Fresh From My Garden
This was a total improvise, so I was really excited when it turned out to be so good! But with these ingredients how could you go wrong? Bacon, onions, mushrooms and cheese doesn't make this a light recipe, but a delicious way to use any patty pan squash you have hanging around.
What? Never had patty pan squash? It's a bit sweeter than zucchini, cooks up nice and firm so excellent for stir fry or sautee. My mom likes them best sauteed with garlic and olive oil, and I can't say I blame her. But if you wanna do something a bit more fancy you could give this a try. :)
Stuffed Patty Pan Squash
6 patty pan squash
1/2 pound of bacon
1/2 an onion, diced
1/2 pound of sliced mushrooms
1/2 cup Italian bread crumbs
1/2 cup of cheddar
1/2 cup of parmesan cheese
1/2 teaspoon of pepper
1/2 teaspoon of salt
Carve the tops off the squash and scoop out the seeds with a teaspoon or melon baller. Set aside.
Brown the bacon, allow to drain on paper towels. Drain all but 2 teaspoons of bacon grease. Add the onion to the hot skillet, cook until soft and it has taken on some color from the bacon grease. Add the tomato and mushrooms, saute until veggies are soft. Set aside to cool.
In a medium bowl combine bread crumbs, cheeses and seasonings. Add crumbled bacon and vegetables. Stir well to combine. Stuff mixture inside hollowed squash. Return tops of squash to the top of each one. Spray a baking dish with cooking spray and place squash inside. Cover loosely with foil and bake at 350 degrees for 20-30 minutes. You want the cheese to be bubbly, the squash should be firm but hot.