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Baked Stuff Pattypan Squash
Recipe By : First Magazine (1992)
Serving Size : 4 Preparation Time :1:25
Categories : Vegetables Appetizers
Amount Measure Ingredient -- Preparation Method
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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
Set oven temp to 350F. Cut squash in half, horizonally 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 mins. 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 stufing is browned, about 15 mins.
Work: 30min, total 1hr, 25min
CAL 577per serving, 39g fat
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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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