This recipe comes from the kitchen of market grower Dawn Taylor -- who might just have some fresh pattypan squash on Saturday so you can try it out.
Stuffed Pattypan Squash
2 pattypan squash, stem and blossom removed
2 slices of bacon
2 tablespoons and 2 teaspoons of diced onion
1/2 cup of soft bread crumbs
1 tablespoon and 1 teaspoon freshly grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 350 degrees.
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 area with little resistance. Drain, and slice off the top of the squash. Use a melon baller to carefully scoop out the center 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 1 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 large baking dish. Cover the dish loosely with aluminum foil.
Bake for 15 minutes in the preheated oven or until the squash are heated through.