Stuffed Pattypan Squash

My mom came to visit this past weekend and brought lots of vegetables from my grandfather's garden. I had never seen these white squash before, but we did some research and found out that they are called "pattypan squash." They are interesting little things, and they taste wonderful. Pattypan squash are a type of summer squash. The smaller greenish ones are the most tender, and that is when they should be picked.

Ingredients:
6 pattypan squash, stems and blossoms removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft breadcrumbs
1/2 cup finely grated Parmesan cheese
salt and pepper, to taste



Directions:
Preheat oven to 350-degrees.
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 through 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.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute the onion in the bacon drippings. Chop the reserved squash pieces, and saute them with the onion for 1 minute.

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 stuffing, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Source: Allrecipes.com