Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And a great new gem from "Mama Cats" !

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My Patty pans are really producing!!
So I used this recipe you can find here, except much bigger serving and my own filling.

My filling

1lb ground pork and beef
1 onion
1 red bell pepper
3 clover of garlic
Tsp lemon juice
1 tbsp salt
Pepper to taste
Few leaves of fresh herbs. I used basil, rosemary and thyme
2 cans of cut tomatoes

I put the bell pepper and onion in a blender, then added olive oil to a pan and sautéed for 5 minutes, added meat Browne together, added spaces and tomatoes. Let it boil down a bit... about 20 minutes. Taste, keep adding spices until you get it to your taste.

Original recipe

https://www.daringgourmet.com/itali.....tuffed-squash/

INGREDIENTS

4 medium-small patty pan squash (see NOTE for other squash options)
3/4 pound bulk Italian sausage
2 teaspoons extra virgin olive oil
1 small yellow onion ,diced
1 clove garlic ,minced
1 14.5 oz can petite diced tomatoes, drained
1 tablespoon fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)
1/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS

Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
Preheat the oven to 350 degrees F.
In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)

NOTES

Patty pan squash is a variety of Summer squash. In this recipe it's first boiled and then stuffed and baked. You can also use firmer, Winter squash with a "lid" for this recipe (like acorn squash) but make the following adjustments: Do not boil first. Preheat oven to 400 degrees F and bake about an hour or until a fork can be easily inserted into the flesh.

NUTRITION

Calories: 394kcal | Carbohydrates: 15g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1336mg | Potassium: 779mg | Fiber: 4g | Sugar: 8g | Vitamin A: 540IU | Vitamin C: 44mg | Calcium: 178mg | Iron: 3mg