Now that farmers’ market season is well under way, I have starting seeing a personal favorite….patty pan!! This is just one of the many ways to cook them. Roasted simply in some olive oil, salt and pepper is one of my favorite ways to eat them.
Start by preheating the oven to 350*. Cut the tops off the squash and scoop out the seeds. Place into a baking dish and bake thirty minutes or so until tender.
In a medium size skillet over medium-high heat, brown six slices of bacon which have been rough chopped. When the bacon is nice and crispy, remove to a paper tower lined plate. For a vegan version, either leave out the bacon or use a bacon substitute.
Into the skillet goes half an onion and two cloves of garlic that have been diced. Saute until tender, but not browned.
Combine the bacon, onion and garlic with one cup of bread crumbs and a half cup of soy cheddar cheese. The squash should be out of the oven by now, scoop out some of the squash to make room for the stuffing. Smash the removed squash and combine with the stuffing mixture. Season to taste with salt and pepper.
Fill the hollowed out squash with the stuffing, making sure to add a little extra once you think they are full. It will shrink some during cooking. Once filled, place them back into the oven and bake another fifteen to twenty minutes until hot.
One of these squash could be a meal all by itself, or cut them in half or even quarters to serve as a side. If you wanted to, you could use the smaller ones and serve them as a side or appetizer, similar to stuffed mushrooms. They are as pretty as they are delicious!