Pattypan Squash With Eggs Food

PATTYPAN SQUASH WITH EGGS

Steps:

• Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 inches thick.
• Brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
• Meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. Add onion and 3/4 teaspoons salt.
• Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.
• Add thyme and cook, stirring, until combined.
• Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt.
• Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 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 onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one 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 mixture, 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.