Baltimore Sun photo by Jed Kirschbaum
September 14, 2005
As a side dish for an autumn themed supper, this tender and flavorful stuffed squash is ideal.
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees. Bring 1 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 skin with little resistance. Drain, and slice off the top of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces and saute them with the onion for 1 minute.
Remove the skillet from heat, and stir in the bread crumbs. Crumble the bacon and stir into the stuffing along with the parmesan cheese. Season to taste with salt and pepper.
Stuff each squash to overflowing with the mixture, and place the squash 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.--Recipe and analysis from allrecipes.com
Per serving: 215 calories; 6 grams protein; 18 grams fat; 8 grams carbohydrate; 1 gram fiber; 22 milligrams cholesterol; 408 milligrams sodium