a great method to utilize the surplus squash in your yard. Cute pattypan squash are cooked after being stuffed with a delicious bacon stuffing. These are what my kids call “Squash Volcanoes,” and they love them. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 pattypan squash, stem and blossom removed
- 6 slices bacon
- ½ cup diced onion
- 1 ½ cups soft bread crumbs
- ¼ cup freshly grated Parmesan cheese
- salt and pepper to taste
Instructions
- 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
| Calories | 187 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 374 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad! I’ll make it again…
I only had 2 squash so changed the serving size, but still used twice the (turkey)bacon & cheese. I always have a difficult time refilling these squash, so i scrape out the seeds and make a hash out of it. I cook the bacon, then onion, and then add the squash and cheese. It was SO good it was devoured in minutes. There was none left!
I thought this was very good. My husband only ate one-half of one. I would make it again but use smaller patty pans. Not real small. Just medium size.
I used leftover herb bread for the bread crumbs and leftover ham instead of bacon. It was good but a lot of trouble to stuff the little squashes. I might make it again if I happen upon more pattypan squash.
Soo good
looked better in the website that they don’t when I made it
Did not need to boil the squash as long as required. Could use any kind of meat or protein. I added some hot peppers to the stuffing.
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I made it with chorizo instead of bac on. However, the author of this recipe didn’t mention deseeding as said in the pattypan with chorizo. We grew pattypan this year in our garden. Pattypan is full of seeds. Not much pulp to use on the recipe so it would behoove someone to use cooked squash from another type of squash to add to the filling. It was dry so we added some liquid. Also, the cooking time for the squash itself needs to be longer. I think that the squash could be cooked in the microwave instead of boiling it do death. The taste of the filling was OK without much cooked squash in it.
I added a touch of oregano, rosemary, and garlic to the stuffing which picked it a notch. Broiled it a couple minutes at the end just to crisp the stuffing a little and topped it with parmigiano, black pepper, and paprika then melted the cheese under the broiler. Big hit and will make it again. Will add crawfish and crab meat next time and may add some water chestnuts for a little crunch.
I used 1 cup of bread crumbs, substituted the bacon for Italian sausage ( which I just had lying around), and added 1 crushed garlic clove to the filling. I liked it but I did have to change a lot about the recipe so that is why I didn’t give it 5 stars.
I love squash and this was very good! I cut them up and mixed it all together like stuffing instead of stuffing them and it came out great. I will definitely make it again.
This recipe was absolutely awesome! We used one large pan patty….half the bacon and half the onion..all the other ingredients the same…delicious!!!
I am Gluten free and didnt notice bread in recipe until I decided to make it. I had never cooked PP squash but grew it this year. My first issue was size..some were about 6″ across not minis. I got center cut bacon from a local butcher and it is lean so not alot of fat ( mostly water) , so I uped to 10 slices and did saute onions with bacon. Not reading closely I added 4 cloves of garlic…doesnt garlic always go with onions? :). I then added 3 cups of cooked jasmine rice. Now, my squash..I had to seed out large seeds but I was afraid of cutting skin of squash if I scooped out much flesh to add to my rice mixture. In place, I added corn..I only had frozen but the extra moisture helped the rice mixture. Added the cheese…was temped to add toms but decided NO I wanted a non tomato based squash. So glad I didnt add toms…just salt and pepper. My PP squash took about 1/2 c per larger squash and 1/4 cup smaller squash. It was surprisingly delish! I did drizzle 1/4 tsp walnut oil to each stuffed squash because I wasnt sure if rice would dry out…only used walnut because I was out of olive oil but it did add a little sweetness, like a little kick. I am not a fan of GF breads but the rice was great.
i have always fryed mine i can only seam to find them @ the farmers mart,I LOVE THEM
The flavor is not good enough to spend the time needed to prepare this dish.
This recipe was the basis for a wonderful dinner for my husband and me. I had a large (6″) patty pan from my garden. Rather than boil it, hubby sliced it into two rounds, and used an ice cream scoop to remove the seeds and most of the flesh so about 1/2″ was left as a bowl. I chopped the removed squash and set it aside. Then I heated a Tbsp of olive oil in a skillet, added some Kirkland bacon bits, a small chopped red onion and a minced garlic clove. When the onion was transparent, I added the chopped squash and sauteed a bit longer. I mixed in Panko bread crumbs (instead of fresh), some basil, 1/2 cup chicken broth, and 1/2 cup shredded Mozzarella. I put the squash halves in a baking dish sprayed with non-stick spray, added the stuffing, and sprinkled a bit more cheese on top. Covered with foil, and baked at 350 for about 45 minutes, until the squash was tender when pierced with a fork. Meanwhile, I heated about 1 cup of Stephanie’s Freezer Spaghetti Sauce from this site, which I spooned over the baked stuffed squash. Served with fresh corn on the cob. Amazing Dinner!!
The recipe looks and sounds really delicious. I had a number of squash in different sizes from the garden. Once they were fork tender, all went downhill fast. If I do this again, I think an ice bath would work great to cool off the squash. The squash were too soft & too hot to handle. I had many seeds, that I was trying to pull out of them, as the flesh was disappearing. The squash ultimately fell apart and were a big mess. I had bacon cooked & onion in the skillet, so I turned this mess into a pasta dinner. I added back to the pan what I salvaged, some white wine, chicken stock, parsley, and garlic. It was edible. My husband said it wasn’t the best thing I ever made, but it was good. I like the idea of the horizontal slice, and may try that next time. I also think I will under cook the squash, so it is not as soft. This may be operator error, but the seeds were not addressed in the original recipe.
This recipe appeared to have potential. However when I made it, the stuffing turned out very dry and the squash was al dente. I wish I had taken the advice of other reviewers and added liquid.
I love this recipe – it’s one of my summer staples once the squash plants in the garden take off. I did notice that as written, the stuffing is very dry, so before stuffing the squash I add about a cup of chicken broth. Thanks for the great recipe!
So tasty! I only made one small change. I added shredded mixed cheese to mixture. I will note that I used a 3 inch wide patty pan and I cooked it for only 5 min in the water, then 20 in the oven. My squash did not turn out mushy at all this way. As far as portions for 1 squash…I used 2 tbsp of onions, 1 slice bacon, 1 tbsp breadcrumbs, abt 1/4 c shredded cheese, about 1 tbsp parmesan and it looked like about 2tbs of the scooped out squash. Oh, I did put in a pinch of minced garlic, pinch of salt & pepper. This was perfect for 1 serving. It was delicious!