Stuffed Pattypan Squash

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
5. 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.).
6. Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.