This recipe was the basis for a wonderful dinner for my husband and me. I had a large (6") patty pan from my garden. Rather than boil it, hubby sliced it into two rounds, and used an ice cream scoop to remove the seeds and most of the flesh so about 1/2" was left as a bowl. I chopped the removed squash and set it aside.
Then I heated a Tbsp of olive oil in a skillet, added some Kirkland bacon bits, a small chopped red onion and a minced garlic clove. When the onion was transparent, I added the chopped squash and sauteed a bit longer.
I mixed in Panko bread crumbs (instead of fresh), some basil, 1/2 cup chicken broth, and 1/2 cup shredded Mozzarella. I put the squash halves in a baking dish sprayed with non-stick spray, added the stuffing, and sprinkled a bit more cheese on top. Covered with foil, and baked at 350 for about 45 minutes, until the squash was tender when pierced with a fork.
Meanwhile, I heated about 1 cup of Stephanie's Freezer Spaghetti Sauce from this site, which I spooned over the baked stuffed squash. Served with fresh corn on the cob. Amazing Dinner!!
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This recipe was the basis for a wonderful dinner for my husband and me. I had a large (6")...