Stuffed Giant Patty Pan Squash

My husband and I grow giant scalloped patty pan squash in our garden, letting them reach about 7 inches before stuffing and baking them into a tasty meal! The white scallop patty pan squash has a distinct spaceship-like shape, a mild, slightly sweet flavor with a hint of nuttiness, and a tender, buttery texture with edible skin. Patty pan squash is a type of summer squash, similar to zucchini or yellow squash.

Set the oven to 400°F and allow it to preheat. Prepare the ingredients: Dice mushrooms until you have 1 cup, finely dice 1 cup of red onion, measure 1/4 cup of slivered almonds, mince 3 garlic cloves, portion out 1/2 pound of ground sausage and shred 1 cup of Swiss cheese.

The larger the patty pan squash, the thicker the flesh. Cut around the stem to create a lid, then remove it and scoop out the seeds and insides.

Coat the outside of the squash and its lid with olive oil, then place them in a 9x13-inch baking dish with about an inch of hot water at the bottom. Bake for 30 to 45 minutes, or until they are fork tender.

Meanwhile, prepare the filling by adding sausage to a large hot skillet over medium heat and cooking for a few minutes. Then, stir in 1 cup of diced mushrooms, 1/2 cup of finely diced red onion, and 1/4 cup of slivered almonds, 1 tablespoon of minced garlic sautéing until the meat is no longer pink and the onions and mushrooms are cooked. Season generously with salt and pepper. Drain off any excess grease.

Evenly distribute the sausage filling between the two patty pans.

Divide the cheese evenly over the top, then bake until the cheese is melted, bubbly, and everything is thoroughly heated, about 15 minutes.

Allow 10-15 minutes to cool.

Garnish with parsley and serve. Enjoy!