Stuffed Scalloped (Patty Pan) Squash
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.
Gallery
Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
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.
Nutrition Facts
Per Serving:
113 calories; protein 6.2g; carbohydrates 6.6g; fat 6.9g; cholesterol 19.8mg; sodium 418mg.
Full Nutrition