Patty Pan Squash
Serves 4-6
8 pattypan squash, stem and blossom removed (or 3 larger squash)
6 slices bacon, cooked & crumbled
2 Tablespoons olive oil
½ cup onion, diced
2 cloves garlic, minced
1⁄4 goat cheese (parmesan works also)
salt, to taste
pepper, to taste
Preheat oven to 350°F
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.
While the squash cooks, saute the onion and garlic in olive oil.
When the squash is fork tender, drain and slice off the top stem of the squash. Carefully scoop out the centers of the squash and reserve. The squash is very liquidy in the center so drain it a bit after scooping.
Mince the reserved squash.
Combine remaining ingredients in a bowl with the minced squash, mixing well.
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.
I like to broil mine at the end of cooking to give it a nice brown crust.