Stuffed Patty Pan Squash

Recipe by MA HIKER
READY IN: 45mins


  • 6
    pattypan squash, stem and blossom removed (or 3 larger squash)
  • 6
    slices bacon, cooked & crumbled
  • 12
    cup onion, diced
  • 1 12
    cups soft breadcrumbs
  • 1
    garlic clove, minced
  • 14
    cup parmesan cheese, freshly grated
  • salt, to taste
  • pepper, to taste


  • Preheat oven to 350°F (175°C).
  • 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.
  • 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.
  • 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.