Pattypan Parmesan Stuffed Paradise
By
Stacey Lawson
@slawson
9
Again, from the bounty of my brother's garden my mom and I created this recipe for stuffed pattypan squash. This squash is so mild it takes on the flavors you add to it. Very delicious topped with a little marinara and some zucchini fries on the side.
Blue Ribbon Recipe
I'm always looking for new pattypan squash recipes. It's one of my favorite veggies and this may be my new favorite way to serve pattypan squash. I love the mixture of Gouda cheese with the Italian sausage. It makes for a yummy, creamy filling. If you can find pattypan squash, give it a try. You will not be disappointed! 
Ingredients
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6 mediumpattypan squash (white)
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3links of Italian sausage, sweet, removed from casing
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1 cParmesan cheese
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1 cGouda cheese, shredded
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1 conion, minced
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1 ccelery, minced
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1 cgreen pepper, minced
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1 Tbspgarlic, minced
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·olive oil
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·bread crumbs
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·salt/pepper to taste
How to Make Pattypan Parmesan Stuffed Paradise
- Parboil squash for a few minutes to get them a little tender.
- After they cool, cut off tops, scoop out seeds, cut out as much of the squash from the inside as you can but leave enough for it to keep its shape. Mince this squash to the stuffing.
- Brown Italian sausage removed from casings. Add onion, garlic, green pepper, and celery. Salt veggies and let them wilt. Then add squash, sprinkle with a little more salt. Cover and turn heat to low and let squash get tender.
- In the meantime, brush squash with olive oil and put under the broiler and let them brown a little. Remove and sprinkle a little Parmesan and Gouda inside of the squash. Turn oven temperature to 350.
- Back to the sausage/squash mixture add some Parmesan and Gouda to the mixture until it becomes creamy. Then add enough bread crumbs to bring the mixture together to create a stuffing consistency.
- Spoon stuffing into individual squash, spreading it evenly between all six. Top each with Gouda and Parmesan. Drizzle with olive oil. Add a little water to the bottom of baking pan. Bake for 30-40 minutes until tender and cheese is browned slightly and crunchy.
