Button squash are flattened, saucer-shaped and taste rather like zucchini. There is also a white variety; you can use either.They are ideally served stuffed while smaller or button varieties are best boiled and served with melted butter, salt and pepper. This dish makes a colourful and elegant side or starter.
6 button squash
6 rashers bacon or pancetta
1/2 onion diced
1 cup (60g) fresh breadcrumbs
3 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
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Bring 2cm of water to the 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 flesh. Reserve all of the fleshy pieces.
Place bacon in a large, deep frying pan. Cook over medium high heat until browned. Remove bacon to dry on paper towel and set aside. Fry onion in bacon dripping. Chop the reserved squash pieces, and fry them with the onion for 1 minute.
Remove the frying pan from heat, and stir in the breadcrumbs. Dice 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 aluminium foil.
Bake in preheated oven for for 15 minutes or until squash are heated through.
Altered ingredient amounts.
This was excellent. My husband is not a big squash fan and he loved this. It was perfect as a side dish or a main dish for a simple lunch. Very tasty. I did cut back a bit on the amount of breadcrumbs used. - 29 Sep 2008
The recipe looks fantastic, but I'd like to know how big the squashes are & how much mixture this recipe makes: 1 cup, 2 cups, etc. - 29 Sep 2008
Used different ingredients.
Very good. I added some fresh oregano and extra cheese to the bread mixture. Also baked it longer than the instructions called for. Excellent low calorie meal with a side salad. - 29 Sep 2008