Stuffed Pattypan Squash Recipe
Ingredients
6 pattypan squash
4 slices bacon
1/3 cup finely chopped onion
3/4 cup seasoned fine dry bread crumbs
1/2 cup milk
Directions
Cook whole squash in boiling salted water till just tender, 15 to 20 minutes.
Drain; cool.
Cut a small slice from stem end of each squash.
Scoop out pulp, leaving 1/2-inch shell.
Finely chop pulp; set aside.
Sprinkle shells with salt.
Cook bacon till crisp.
Drain, reserving 2 tablespoons drippings.
Crumble bacon; set aside.
Cook onion in reserved drippings till tender.
Stir in crumbs, milk, and squash pulp.
Fill shells; top with bacon.
Bake, covered, in 12x71/2 x 2-inch baking dish at 350° for 30 to 35 minutes.
Drain; cool.
Cut a small slice from stem end of each squash.
Scoop out pulp, leaving 1/2-inch shell.
Finely chop pulp; set aside.
Sprinkle shells with salt.
Cook bacon till crisp.
Drain, reserving 2 tablespoons drippings.
Crumble bacon; set aside.
Cook onion in reserved drippings till tender.
Stir in crumbs, milk, and squash pulp.
Fill shells; top with bacon.
Bake, covered, in 12x71/2 x 2-inch baking dish at 350° for 30 to 35 minutes.
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