Patty Pan Squash Pizza Bowls

Preheat oven to 400. The larger the patty pan squash, the thicker the flesh. Cut around the stem to make a lid, lift it off, and scoop out the seeds and insides, keeping the flesh intact.

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.

To make the pizza sauce, combine 15 ounces of canned or fresh tomato sauce, 1 teaspoon of oregano, 1 teaspoon of balsamic vinegar, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1 tablespoon of extra virgin olive oil in a medium saucepan. Bring to a boil then reduce to a low simmer for 10-15 minutes.

Prepare the filling by adding 1/2 pound of Italian 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 chopped red onion, and 2 minced garlic cloves, sautéing until the meat is no longer pink and the onions and mushrooms are cooked. Drain off any excess grease.

Add the pizza sauce to the meat mixture, stirring until well combined. Remove from heat and set aside.

Shred 1 cup of mozzarella cheese. Sprinkle a little bit of cheese in the bottom of each patty pan, then divide the pizza meat sauce evenly between the two patty pans.

Sprinkle the tops of the patty pans with the remaining mozzarella, dividing it evenly between them. Quarter a few slices of pepperoni and place them on top of the cheese, then slice some jalapeños and add them on top as well. Bake for 10 to 20 minutes, until the cheese is melted and the jalapeños are slightly cooked.

Serve with a sprinkle of freshly chopped parsley. Enjoy!