Total Steps
3
Ingredients
6
Tools Needed
4
Ingredients
- 1 tablespoon <a href="/food/NLPYVN22/olive-oil">Olive oil</a>
- 0.5 teaspoon <a href="/food/SWV3CGDQ/pepper">Pepper</a>
- 1.5 cup Fresh <a href="/food/6CFP63J8/bread-crumbs">bread crumbs</a>
- 0.75 pound Chopped <a href="/food/GKXHVZLV/parsley">parsley</a>
- 1 <a href="/food/YCPMHNRB/onion">Onion</a>
- 4 <a href="/food/LD5X2STZ/summer-squash">Summer squash</a>, pattypan
Instructions
Step 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.
Step 2
Work: 30min, total 1hr, 25min CAL 577per <a href="/technique/Y6MVNCHX/serving">serving</a>, 39g fat
Step 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.