Pattypan Squash Ravioli

Linked from http://sarahnett.wordpress.com/2008/07/26/stuffed-patty-pan-squash/
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This was beyond delicious. I think everyone should make this tonight for dinner. :)

* 6 pattypan squash, stem and blossom removed
* 6 slices bacon
* 1/2 cup diced onion
* 1 1/2 cups soft bread crumbs
* 1/4 cup freshly grated Parmesan cheese
* salt and pepper to taste
* any herb of your choice

1. Preheat oven to 350 degrees F.
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

I topped mine with extra cheese so they would get a nice crust on the top. I didn’t have any Parmesan in my fridge so I used Romano. Also, I took the foil off the baking dish for the last five minutes or so, it helped make my cheese crusty. I only used about 2 tbs of the bacon fat to sautee my onions to cut down on fat. I drizzled some olive oil to add some moisture to the stuffing because I used less bacon fat. (note: the recipe calls for a lot of bacon..six pieces!…if that seems too overpowering, go ahead and cut that in half. It will still taste great).

Linked from http://adventuresinvegetarianism.blogspot.com/2008/06/stuffed-pattypan-squash.html
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Stuffed Pattypan Squash

4 pattypan squash

1 lb kale

2 Tbs Olive Oil

3 large spring onions, diced

2 cloves garlic, minced

1/3 cup roasted red pepper, diced

1/2 large tomato, diced

1 cup cooked grains (I used a mixture of brown rice and bulgur)

1/2 tsp Vegan Worcestershire Sauce

1 tsp Braggs Liquid Aminos

1/4 tsp nutmeg

salt and pepper to taste

1/2 cup bread crumbs

4 Tbs. Earth Balance

Start a large pot of water boiling. Once water has started to boil place whole squash in to boil until a sharp knife is easily inserted through the skin, about 10 minutes. Remove squash from water and set aside to cool. Preheat oven to 400. Once squash have cooled, cut a small piece off of the bottom of each squash so that it will set evenly. Cut away tops, scrape out seeds and scoop out the flesh. Add scooped out flesh to the bowl of a food processor, along with kale. Process until kale is completely chopped. In a large saute pan, heat 2 Tbs olive oil. Saute onions and garlic until onions become translucent. Add kale mixture to saute pan, along with roasted red pepper, tomato, Worcestershire, Braggs, and nutmeg. Stir to combine then add grains. Heat through and salt and pepper to taste. Spoon mixture, heaping, into hollowed out squash. Sprinkle evenly with bread crumbs and add 1 Tbs Earth Balance to the top of each. Bake for about 30 minutes, until breadcrumbs are golden brown.