6 Patty Pan Squash
6 slices bacon
1 1/2 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
Salt and Pepper
Heat oven to 350° F
Bring one inch of water in a sauce pan to a boil over medium-high heat
Remove stem and blossom from squash then add to boiling water , cover, and cook until fork tender. About 10 minutes
Set aside to cool.
Use a melon baller or grapefruit spoon to scoop out the centers, saving the removed bits of squash
Cook bacon in a deep skillet until crispy. Remove bacon and set aside to drain.
Sauté the onions in the bacon drippings until translucent.
Chop remaining squash pieces and add to sautéed onions and cook for 1 minute
Remove from heat. Add bread crumbs, crumbled bacon, and cheese and stir to combine
Place squash in a shallow backing dish and stuff each with the stuffing mixture
Cover loosely with aluminum foil and place in over for 15 minutes, until squash are heated through
Serve and enjoy.
Use scallions instead of onions
Add fresh basil, parsley, or oregano to the stuffing
Squash too small. Try slicing and layering in a casserole dish. This way can also be used if you do not have enough patty pans.