Stuffed Pattypan Squash
Today I am keeping my fingers crossed for rain. Lots and lots of rain. Rain, but no wind and no lightning. Unfortunately the forecast is for high winds, thunderstorms, and rain amounts less than a 1/10 of an inch.
The problem is this is the driest year, so far, on record. It’s also one of the hottest. We are surrounded by horrible forest fires. The smoke has been unbelievable. Every morning, I check the weather, the fires, and the air quality. All outdoor sports (games and practices) have been cancelled. You can’t see anything outside.
I feel like I’m at the coast in a really heavy fog….only it’s not fog…..it’s smoke…..and it smells….. I’m relieved we haven’t started school yet. I’m certain we’d have indoor recess all day long. We wouldn’t be able to open any windows and we do not have air conditioning. School starts after labor day. I’m hopeful the fires and the smoke will be better by then.
Today, according to the weather, we are in a red-flag warning, meaning the conditions are just perfect for more fires. I am just hoping no new fires start and the existing fires don’t get worse. I do count my blessings that the fires aren’t close enough to worry about our house and property. I just hope it stays that way. I’m hoping for rain. Lots and lots of rain!
Even with imperfect weather, the garden keeps producing. Pattypan squash are cute, little summer squash with scalloped edges. Did I say little? Well, they start out little. If you aren’t careful, they become enormous! Ours got quite big.
Instead of just feeding these huge ones to the chickens, I decided to make stuffed pattypan squash. This recipe can be used for any size squash…you just would adjust the amount of stuffing in each squash and the bake time.
When the squash get big, the seeds also get big. Too big for using in this recipe. I just scooped out the center and tossed them into our compost bucket. If you had small squash (tennis ball size or smaller) you could scoop out the middle and use it in the stuffing.
This stuffing does benefit from squash in the actual filling. I just cut up an extra squash and added it to the filling. It’s not like I had a shortage of squash!
Large pattypan squash stuffed with a cheesy filling.
- 1 1/2 cups dried bread crumbs
- 3/4 cups ricotta
- 1/2 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded (Save 1/4 cup for topping)
- 1 Tablespoon dried Italian seasoning
- 2 whole eggs
- 1/2 teaspoon garlic powder
- 1 cup pattypan squash finely diced
- 4-6 whole patty pan squash
- Cut tops off squash and scoop out center. Set in baking dish and set aside.
- In a bowl, mix remaining ingredients, reserving 1/4 cup of the parmesan cheese. Fill each pattypan squash with the filling.
- Sprinkle parmesan cheese on top.
- Bake at 375 for 30-45 minutes. Time depends on size of squash and amount of filling.
You can use any size squash. Just adjust the baking time.
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