This was the first year I grew Patty Pans out in my garden. I bought the seeds because the squash looked so pretty - I didn't have a clue what I would do with them !
After some online searches - I knew I'd be making my own recipe up - most everything I found online used bacon, and we do not eat pork in my family.
This turned out SOOOO well - even the kids loved it. I had leftover rice - so it worked out perfectly - so schedule this on your menu a day after you serve something with rice !
Stuffed Patty Pan Squash
4 Patty Pan Squash
3 cloves of Garlic (I used 5)
1/2 pepper (any type - I used a semi-hot pepper sliced really thin)
salt and pepper
1 LB ground lamb (you could use beef or turkey)
1 bunch cilantro
1-2 cups precooked rice
Cut the tops off your squashes, - I threw mine away, but I guess you could save it for a garnish? I hollowed out the seeds with a spoon, then took out most of the flesh in a separate bowl to cook with the stuffing. I coated the insides of each squash with olive oil, flipped them upside down on a cookie sheet (with the hole facing down) and stuck them in a 350* oven - for about 20 minutes. While they were cooking, I sauteed an onion, then added some garlic, and 1/2 a pepper sliced very thinly. After they were soft, I added Cumin and Turmeric, the flesh from the squash cut into small bite size pieces, then I added a pound of lamb meat (plenty of filling for 4 large Patty Pans). After the lamb meat was cooked through, I added in the rice until it was all combined. After everything was cooked and well combined, I turned off the heat and added the chopped cilantro. Once the Patty Pans felt soft and the outside edges were browned, I took them out of the oven, stuffed them, sprinkled some Parmesan Cheese on top - and threw them back in the oven - which I then turned off - I let them sit for about 15 minutes while the oven cooled - and when I took them out - they looked just like the picture above, and tasted delicious.