Baked Stuff Pattypan Squash
By: Kitch-N-Chik
Published: Thursday, December 10, 2009 - 2:59am

Ingredients




4 Summer squash, pattypan
1 Onion
3/4 pound Chopped parsley
1 1/2 cups Fresh bread crumbs
1/2 teaspoon Pepper
1 tablespoon Olive oil

Preparation

1 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. 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: cibleme, scallop squash, granny squash, custard marrow, or custard squash.