Cheesy Bacon Stuffed Pattypan Squash Recipe

Ingredients

• 6 pattypan squash, stem and blossom removed
• 6 slices bacon
• 0.5 cup diced onion
• 1.5 cups soft bread crumbs
• 0.25 cup freshly grated Parmesan cheese
• salt and pepper to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a saucepan, bring about 1 inch of water to a boil over medium-high heat. Add the squash, cover, and cook for approximately 10 minutes, or until a fork easily pierces the stem. Drain the water, then slice off the top stem of each squash. Carefully use a melon baller to scoop out the centers, reserving all of the squash pieces.
3. Place the bacon in a large, deep skillet. Cook over medium-high heat until crispy and evenly browned. Transfer the cooked bacon to paper towels to drain, then set aside. In the same skillet with the bacon drippings, saute the onion until softened. Chop the reserved squash pieces and add them to the skillet, sauteing with the onion for about one minute.
4. Remove the skillet from the heat and stir in the breadcrumbs until well combined. Crumble the cooked bacon and add it to the stuffing mixture, along with the Parmesan cheese. Season generously with salt and pepper to your liking. Stuff each squash generously with the prepared mixture, mounding it slightly, and arrange them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake in the preheated oven for approximately 15 minutes, or until the squash is heated through and tender.

Nutrition

• Calories: 187 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 374 mg
• Protein Content: 6 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g