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Stuffed Scalloped (Patty Pan) Squash Recipe

Recipe by: ALud

"I was never sure what to do with the squash that looked like little jellyfish so I stuffed it with a mixture that reminds me of a summertime Thanksgiving meal. Even my picky children and husband like this one and we eat it with cranberry sauce."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook1 h
Ready In1 h 20 m

1Preheat oven to 350 degrees F (175 degrees C).
2Bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. Allow squash to cool until easily handled, about 5 minutes.
3Cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. Set the scooped meat aside.
4Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. Drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.
5Cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. Add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.
6Mix Cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. Add bread crumbs and stir until mixture is the consistency of wet stuffing. Fill squash with stuffing; season with salt and pepper. Place squash in a baking dish.
7Bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.

Footnotes

Cook's Notes:
Substitute 6 small patty pan squash for the 1 large, if desired.
Substitute bacon with mushrooms and beef bouillon with vegetable bullion for a vegetarian option.
When cutting end off squash, cut off blossom side for a volcano effect or stem side for a scalloped bowl effect.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients