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To stuff pattypan squash, steam or parboil the squash until tender. Remove the stem and top from the squash, scoop out the seeds like a Halloween pumpkin. I stuff them with a purple hull pea mixture (get recipe here). Add breadcrumbs or cooked rice to absorb the liquid in the mixture. Stuff into the squash, top with breadcrumbs and shredded parmesan or mozzerella. Bake at 350 until golden.