We have only 2 patty pan squash plants in the garden, but we have had a nice supply of squash. They have mostly come from one of the plants, but the one I thought was dead actually came back to life and has produced a couple of nice squash.
This was another of my “make ahead” recipes. I made the stuffing on the weekend, and then stuffed the squash and baked them during the week. One of the nice things about this squash is that the skin is edible, too!
- ½ pound ground turkey
- ½ of a medium onion, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon basil
- 1 large tomato, chopped
- ½ cup shredded Romano cheese
- 4 patty pan squash
- Brown ground turkey in a large skillet. As the turkey browns, add onion, bell pepper, and garlic. (If you want to make this ahead, stop at this point and refrigerate the filling.)
- Once the turkey is browned, add tomato and heat through. Remove from heat. Add cheese. (If you are making ahead, add the tomato to the filling and microwave a few minutes to reheat. Then add cheese.)
- Cut the tops off the squash. Scoop out the seeds. Divide the filling mixture among the squash. Place in a baking pan. Cover.
- Bake at 425 degrees for 30 minutes, until squash is soft.