Sausage Stuffed Pattypan Squash Recipes

Steps:

• Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs., Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165°.

Steps:

• 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.

Steps:

• 1. Parboil squash for a few minutes to get them a little tender.
• 2. After they cool, cut off tops, scoop out seeds, cut out as much of the squash from the inside as you can but leave enough for it to keep its shape. Mince this squash to the stuffing.
• 3. Brown Italian sausage removed from casings. Add onion, garlic, green pepper, and celery. Salt veggies and let them wilt. Then add squash, sprinkle with a little more salt. Cover and turn heat to low and let squash get tender.
• 4. In the meantime, brush squash with olive oil and put under the broiler and let them brown a little. Remove and sprinkle a little Parmesan and Gouda inside of the squash. Turn oven temperature to 350.
• 5. Back to the sausage/squash mixture add some Parmesan and Gouda to the mixture until it becomes creamy. Then add enough bread crumbs to bring the mixture together to create a stuffing consistency.
• 6. Spoon stuffing into individual squash, spreading it evenly between all six. Top each with Gouda and Parmesan. Drizzle with olive oil. Add a little water to the bottom of baking pan. Bake for 30-40 minutes until tender and cheese is browned slightly and crunchy.

Steps:

• 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.