5-6 medium or large patty pan squash
6-8 slices bacon, cooked & crumbled
1 onion, chopped & cooked
1 1/2 cups breadcrumbs
3 garlic cloves, minced & cooked
1/2 cup parmesan cheese, freshly grated
pepper, to taste
Preheat oven to 350Â°F
Cook squash in a pot of boiling water for about 10 minutes to soften them up. Drain, and slice off the tops. Use an ice-cream scoop to carefully scoop out the centers of the squash. Put scooped squash in a large bowl and mash/cut it up.
Fry up the chopped onion, minced garlic, and bacon. Crumble up the bacon. Add the onion, garlic, crumbled bacon, bread crumbs, parmesan cheese, and pepper to the squash mash and mix it all up. Scoop mixture back into patty pan ‘cups’ and bake for about 20 minutes or until warmed through and slightly brown on top.
Vegan version: Use about one cup of chopped kale instead of bacon and fry with onion and garlic in a bit of olive oil. Leave out the parmesan cheese and use extra breadcrumbs instead.