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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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We had an abundance of squash so I came up with this elegant looking dish to use it up. It is a great as a side dish or even as a main dish.Mary Young, Glendo, Wyoming Ingredients:
4 large pattypan squash (5 to 6 inches in diameter) |
6 bacon strips |
1 medium onion, diced |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1 cup milk |
1/2 teaspoon garlic salt |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/2 cup water |
3 slices buttered toast, cubed |
paprika |
Directions:
1. Place whole squash in a large saucepan or Dutch oven. Add just enough water to cover; sprinkle lightly with salt. Bring to a boil; cover and cook for 10-12 minutes or until tender. Remove squash with a slotted spoon; let stand until lukewarm. Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. In the drippings, saute onion and peppers until tender; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually whisk in milk, garlic salt, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Scoop out pulp from squash, leaving 1/2-in. shells. In a bowl, mash the pulp. Add bacon, onion-pepper mixture, white sauce and 3/4 cup cheese; mix well. Place squash shells in a greased shallow baking dish. Pour water around shells. Stuff shells with filling. Top with the toast cubes and remaining cheese; sprinkle with paprika. Bake, uncovered, at 375° for 30 minutes or until cheese is golden brown. Yield: 4 servings.
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