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My review
Stuffed Pattypan Squash
Michele O'Brien
"A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!"
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Ingredients
30 m servings 187 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees 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.
- 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 one minute.
- Remove the skillet from heat, and stir in the breadcrumbs. 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 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.
Nutrition Facts
Per Serving: 187 calories; 14.3 g fat; 8.4 g carbohydrates; 6.2 g protein; 23 mg cholesterol; 374 mg sodium. Full nutrition
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Reviews
Read all reviews 103123 Ratings
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Most helpful positive review
7/25/2008
At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I...
Most helpful critical review
9/27/2009
I was seriously disappointed. My squash was gross from the beginning though, after steaming the 4" white squash, the insides were snotty slimy. Kept the firmer flesh to be chopped into the filli...
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7/25/2008
At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I...
8/7/2007
This was incredible. Everyone in the family loved it. One thing though. Next time I don't think I'll saute the onion in the bacon drippings but olive or some other unsaturated oil instead. I don...
8/15/2007
I made this recipe for just me using one squash! It was a great lunch. The only changes I made was to use a little provolone cheese as well as parmesan, added fresh basil and oregano and used pa...
10/5/2003
This was excellent. My husband is not a big squash fan and he loved this. It was perfect as a side dish or a main dish for a simple lunch. Very tasty. I did cut back a bit on the amount of bread...
7/27/2007
The recipe looks fantastic, but I'd like to know how big the squashes are & how much mixture this recipe makes: 1 cup, 2 cups, etc. Also, the squashes pictured are NOT considered pattypans in m...
6/28/2007
These were delightful in every way! I'd never cooked pattypan squash and had actually bought them having no idea what I was doing and they turned out great! I did forget to add the parmesan bu...
7/18/2007
VERY YUMMY!! And they are so cute! My husband made this and he cut back on the amount of breadcrumbs, but I think I would have wanted more in there. We also only had colby-jack cheese so we p...
7/23/2006
Very good. I added some fresh oregano and extra cheese to the bread mixture. Also baked it longer than the instructions called for. Excellent low calorie meal with a side salad.