Recipe by soup nut
I created this to deal with an abundance of pattypan squash from the garden, but it will be just as delicious with any summer squash. The better the bread and Parmesan, the better this will taste.
Top Review by PanNan
The flavor of the stuffing was delicious. I had some bacon grease left over from breakfast, and used a little of that instead of butter. It worked real well. My squash was a little larger than 5 oz, so it took more time in the oven for the shell to get tender. It also took me quite a bit more prep time, so will note that for the future. Thanks for sharing.
- 4 whole pattypan squash, about 5 ounces each
- 2 tablespoons unsalted butter
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped scallion
- 1⁄3 cup grated parmesan cheese
- 2 cups fresh white breadcrumbs
- fresh ground black pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
- Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
- Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
- Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
- Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.