Sorry I haven’t posted in a while, but work has been terrible lately and my creativity has been zapped by the time I get home!
At the local street market this past week, we picked up some cute little patty pan squash, so for dinner tonight, I decided to stuff and bake them. There are several ways you can stuff squash.. with vegetables, rice, meats, you name it, but since I was cooking these as a side dish, I went easy on the filling. Many people see these squash but have no idea what to do with them, so give this recipe a try if you’ve got some patty pan laying around.
- 4 small patty pan squash
- 3 strips bacon, chopped
- 1/2 red onion, minced
- 1/2 cup PANKO breadcrumbs
- 2 tbsp red wine
- salt and pepper to taste
- 1 tsp garlic powder
- 1/4 cup grated Asiago cheese
- 1/4 cup fresh spinach leaves, chopped
- 2 tbsp olive oil
In a small glass baking dish, add 2 tbsp olive oil and set aside. Prep the squash by cutting the top 1/4 off (reserving tops), then using a melon baller, scoop out the flesh, leaving 1/4″ all around. Finely chop the squash centers.
In a saute pan, cook the chopped bacon until brown and slightly crisp. To the bacon, add the onion and squash and cook 4-5 minutes, until onion and squash are tender. Add the wine, garlic powder, salt and pepper and cook 1 minute more, deglazing the pan.
Pour vegetable mixture into a bowl and add the PANKO, chopped spinach and Asiago cheese. Toss well to combine. Spoon breadcrumb/vegetable mixture evenly into the patty pan squash “cups”. Place the saved tops back on the squash (to keep the stuffing from getting too brown while it bakes). Bake at 375F for 30-40 minutes.