6 pattypan squash, stem and blossom removed ( or 3 larger squash)
6 slices bacon, cooked & crumbled
1/2 cup onion, diced
1 1/2 cups soft breadcrumbs
1 garlic clove, minced
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste
Preheat oven to 350°F (175°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. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
Mince the reserved squash.
Combine remaining ingredients in a bowl with the minced squash, mixing well.
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.