Having picked the last of the summer squash I now had to decide what to do with them. Much internet searching came up with the following, slightly adapted to suit us. And very yummy and filling it was too.
Stuffed Summer Squash (Patty Pans)
Put 6 small to medium sized squash into a pan of boiling water, cover and cook until a knife will go through the skin easily. Put aside and leave to cool.
Dice 6 rashers back bacon and dry fry. Remove from pan and fry finely chopped onion and 2 -3 cloves of garlic in the bacon fat.
Cut tops off summer squash and scoop out flesh. Add flesh to onion and garlic mix and fry for a further 2 – 3 minutes. Try not to include too many seeds.
Take off heat and stir in bacon, 2 oz breadcrumbs and 4 oz grated cheddar. Add freshly ground black pepper to taste and pile it all back in the squash skins. Put in an ovenproof dish, cover with foil and bake in oven for 15 – 20 minutes.
Serve!!!
I think this would also be nice stuffed with mushroom and nuts instead of using cheese.
