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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

186.6 calories; protein 6.2g 12% DV; carbohydrates 8.4g 3% DV; fat 14.3g 22% DV; cholesterol 22.7mg 8% DV; sodium 374.3mg 15% DV. Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2008
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 cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones. Read More
(189)

Most helpful critical review

Rating: 2 stars
09/29/2009
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 filling & rest of the snot & seeds were destined for the garbage disposal. The filling was DELICIOUS except for being overly salty. I added a half tsp of sea salt which was a huge mistake - I should have tasted the mixture 1st but I had only used half the bacon! But it was still really salty once combined with the cheese (I used 1/4 c of parmesan blend that includes romano & asiago cheeses as well). After seeing how slimy & wet the insides of the squash was I only used half of the soft bread crumbs I had ready & used nice dry panko for the rest. It did the trick & the squash was NOT slimy after baking at least. I also shredded in a handful of spinach leaves and chopped some sun dried tomatoes & threw in for some color and flavor depth and it was soooo good. The squash on the other hand was a flavorless wet mush on the outside of a really tasty stuffing (maybe it should have been basted in garlic oil then roasted or cooked in chicken broth prior to stuffing instead of steaming it??) Read More
(8)
136 Ratings
  • 5 star values: 84
  • 4 star values: 27
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
07/25/2008
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 cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones. Read More
(189)
Rating: 5 stars
08/07/2007
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't think that would hurt the dish. My arteries are begging for mercy! Read More
(125)
Rating: 5 stars
08/15/2007
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 panko bread crumbs. Cooked it in my toaster oven and it was delicious! Read More
(120)
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Rating: 5 stars
10/06/2003
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 breadcrumbs used. Read More
(56)
Rating: 5 stars
07/27/2007
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 my area; the little tag that comes with the plant called mine pattypan squash but are very large - up to 6" to 8" across greenish-white and have scalloped edges & no green "turban" on top. So I am not sure how much mixture to make. Thanks for your help!:) Read More
(43)
Rating: 5 stars
06/28/2007
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 but instead dusted a little on the top of each squash and they looked so pretty! I also added a clove of minced garlic; definitely will make again thanks!!! Read More
(34)
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Rating: 5 stars
07/19/2007
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 put that in there though I wished there was more cheese - I LOVE cheese. I would have added more. This is like nothing I have tasted before. An excellent use of the patty pan squash! We will be making this every summer with our patty pan squash! THANK YOU THANK YOU!!! Read More
(32)
Rating: 5 stars
07/23/2006
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. Read More
(26)
Rating: 5 stars
08/13/2006
This recipe was wonderful! I used turkey bacon instead of real bacon and it was still great. Read More
(15)
Rating: 2 stars
09/29/2009
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 filling & rest of the snot & seeds were destined for the garbage disposal. The filling was DELICIOUS except for being overly salty. I added a half tsp of sea salt which was a huge mistake - I should have tasted the mixture 1st but I had only used half the bacon! But it was still really salty once combined with the cheese (I used 1/4 c of parmesan blend that includes romano & asiago cheeses as well). After seeing how slimy & wet the insides of the squash was I only used half of the soft bread crumbs I had ready & used nice dry panko for the rest. It did the trick & the squash was NOT slimy after baking at least. I also shredded in a handful of spinach leaves and chopped some sun dried tomatoes & threw in for some color and flavor depth and it was soooo good. The squash on the other hand was a flavorless wet mush on the outside of a really tasty stuffing (maybe it should have been basted in garlic oil then roasted or cooked in chicken broth prior to stuffing instead of steaming it??) Read More
(8)