Stuffed Patty Pan Squash

• 6 pattypan squash, stem and blossom removed (or 3 larger squash)
• 6 slices bacon, cooked & crumbled
• 1/2 cup onion, diced
• 1 1/2 cups soft breadcrumbs
• 1 garlic clove, minced
• 1/4 cup parmesan cheese, freshly grated
• salt, to taste
• pepper, to taste

1. Preheat oven to 350u0b0F (175u0b0C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
3. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
4. Mince the reserved squash.
5. Combine remaining ingredients in a bowl with the minced squash, mixing well.
6. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
7. Bake for 15 minutes in the preheated oven, or until squash are heated through.

pattypan squash, bacon, onion, breadcrumbs, garlic, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/stuffed-patty-pan-squash-246785 (may not work)