Bacon, Mushroom and Tomato Stuffed Patty Pans
Bacon, onions and mushrooms provide the base for this tasty dish. Brighten and lighten it all up with sungolds and peppers (sweet and hot). Stuff your squash, add a sprinkle of cheese and bake to perfection for a beautiful presentation worthy of company.
Serves 4 as a side, or 2 as a hearty one dish meal
2 white patty pan squash, tops cut off and insides deseeded/hollowed out. Reserve any bits of squash to add to the filling.
1/2 pound bacon or bacon ends, cut into bite-sized pieces
1 medium to large onion of your choice, chopped (tropea, red or yellow candy, whatever you have)
1/2 pound (one bag) shiitake mushrooms, destemmed and rinsed
1 pt. sungold tomatoes, halved (feel free to snack on a few as you’re prepping)
1 or 2 small heirloom tomatoes, chopped
1/3c. ricotta, quark, chevre or other soft cheese
sliced or grated cheese for melting over the top (we used havarti, you might try smoked gouda or an aged cheese)
4-6 fresh basil leaves
Prepare squash and rub cut flesh with olive oil. When hollowing out our squash, I went right through the bottom, so I went ahead and cut out the bottom and leveled out the lid to use underneath, so they both acutally sat on top of the lids. Place in a glass baking dish, sprinkle oiled squash with salt and pepper and place a basil leaf in each. Microwave on high for 6-8 minutes or until beginning to soften. Set aside. (Don’t put your stuffed peppers in the pan like you see below–that was after microwaving!)
Pre-heat oven to 350F.