Stuffed Patty Pan Squash

September 20, 2011

Stuffed Patty Pan Squash

Lorraine Glazar, Tucson CSA

Patty Pan Squash (1-2 per serving)
½ cup diced onion
1-2 medium diced tomato
Basil, thyme, dill or other fresh herb
Olive oil
Eggs (1 per squash)
Salt and Pepper
Parmesan Cheese (optional)

Pre-heat the oven to 375 degrees.  Cut off the top, and hollow out the squash, leaving a shell.  Lightly salt  the inside of the shell and place the squash on a baking sheet, along with the tops.  Bake for 15 minutes.

Chop up the onion, tomato, and the insides of the squash.  Add fresh herbs to taste.  Saute in olive oil until cooked down and reduced in volume.  Add garlic towards the end, and season with salt and pepper.

Oil or butter some small ramekins.  Place a layer of the onion/tomato mixture on the bottom and put a single squash on top of that.  Break an egg into each squash cavity, salt and pepper the top, and put in the oven until the egg is done to your liking.  Sprinkle with Parmesan if using and serve the top to one side.

One Response to “Stuffed Patty Pan Squash”

  1. Lorraine Glazar Says:

    This recipe also works with an artichoke as the container for the egg!

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