Stuffed Pattypans

• 4 large pattypan squash (5 to 6 inches in diameter)
• 6 bacon strips
• 1 medium onion, diced
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups shredded cheddar cheese, divided
• 1/2 cup water
• 3 slices buttered toast, cubed
• Paprika

1. Place whole squash in a large saucepan or Dutch oven. Add just enough water to cover; sprinkle lightly with salt. Bring to a boil; cover and cook for 10-12 minutes or until tender. Remove squash with a slotted spoon; let stand until lukewarm. Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. In the drippings, saute onion and peppers until tender; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually whisk in milk, garlic salt, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Scoop out pulp from squash, leaving 1/2-in. shells. In a bowl, mash the pulp. Add bacon, onion-pepper mixture, white sauce and 3/4 cup cheese; mix well. Place squash shells in a greased shallow baking dish. Pour water around shells. Stuff shells with filling. Top with the toast cubes and remaining cheese; sprinkle with paprika. Bake, uncovered, at 375u0b0 for 30 minutes or until cheese is golden brown.

pattypan, bacon strips, onion, green pepper, sweet red pepper, butter, allpurpose, milk, garlic salt, salt, pepper, cheddar cheese, water, buttered toast, paprika

Taken from www.tasteofhome.com/recipes/stuffed-pattypans/ (may not work)