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Baked Stuff Pattypan Squash
Ingredients
- 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
Directions
- 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.
- Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat
- 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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