• Baked Stuff Pattypan Squash

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    • 4 x Summer squash, pattypan
    • 1 x Onion
    • 3/4 lb Minced parsley
    • 1 1/2 c. Fresh bread crumbs
    • 1/2 tsp Pepper
    • 1 Tbsp. Extra virgin olive oil


    1. Set oven temp to 350F. Cut squash in half, horizonally and scoop out the seeds. Chop onion. Crumble sausage and cook till no longer pink. Remove from the pan with a slotted spoon and set aside. Add in onion to fat in pan and cook until soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2 Tbsp. water. Divide mix among squash halves. Brush tops of the stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put squash in pan, cover and bake 30 min. Uncover and bake till squash are tender and stufing is browned, about 15 mins.
    2. Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat
    3. NOTES : The round, flat shape make pattypan perfect for stuffing. Other names for the disk-like summer squash are: sca;;p[ pr cu,;omg/

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