Stuffed Pattypan Squash
A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these ‘Squash Volcanoes’ and gobble them up! Enjoy!

Set oven to 350 degrees Fahrenheit (175 degrees C).

Over medium-high heat, bring a saucepan with an inch of water to a boil.

Add the squash, cover it, and cook for 10 minutes, or until a fork can easily pierce the stem.

Slice off the squash’s top stem after draining.

To carefully remove the squash centers, use a melon baller.

Keep all the squash scraps aside.

To cook the bacon, use a big, deep skillet.

Cook until evenly browned on a medium-high heat setting.

Bacon should be removed and placed on paper towels.

Cook onion in bacon grease.

Chop the reserved squash pieces, then saute them for one minute with the onion.