Baked Stuff Pattypan Squash
Set oven temp to 350F. Cut squash in half, horizontally and scoop out the seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from the pan with a slotted spoon and set aside. Add onion to fat in pan and cook till soft, 2 minutes. Combine sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water. Divide mixture 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 minutes. Uncover and bake until squash are tender and stuffing is browned, about 15 minutes.
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: cibleme, scallop squash, granny squash, custard marrow, or custard squash.