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Stuffed Patty Pan Squash

From Dothan, Alabama

<p>Patty Pan Squash stuffed with a mixture of bacon, parmesan cheese, garlic and breadcrumbs. Try adding cooked italian sausage or ground beef. Substitute cooked rice for the breadcrumbs.</p>
Source: (Entered by Wendy Robbins)
Serves: 3 - 6

6 whole patty pan squash (or larger squash) stem & blossom removedd
6 slices bacon, cooked and crumbled
1/2 cup onion, diced
1 1/2 cups soft breadcrumbs
1 clove garlic, minced
1/4 cup parmesan cheese
salt & pepper to taste

Step by Step Instructions
  1. Preheat oven to 350°F (175°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.
  3. 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. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
  4. Mince the reserved squash.
  5. Combine remaining ingredients in a bowl with the minced squash, mixing well.
  6. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  7. Bake for 15 minutes in the preheated oven, or until squash are heated through.