Our biggest seller this year at the farmers market was the heirloom White Patty-Pan summer squash, and I had so many people ask how to use it that I thought I would show you one way my family likes to eat it.
This dish can be made ahead and baked later, if desired. If you are going to cook it right away, lightly oil a 9" x 13" baking dish (I like coconut oil) and turn your oven to 350°F.
First I wash the squash. I like them to be larger sized. Many people prefer "baby" squash, but for me, a larger squash has more flavor. Don't let them be too big though because the skin on an older squash can grow too tough to eat.
Use a sharp knife and cut around the stem (pretend you are starting to carve a pumpkin). Be careful not to cut through the bottom!
Pull off the stem and use a spoon to help clean out the inside.
Arrange the hollowed out squash in your baking pan and set aside. Now make whatever filling you want. Here I used ground venison, corn, onions, garlic, salt, pepper, rosemary, and thyme with an added can of tomato sauce and some shredded mozzarella cheese. Use your imagination when making your filling. Bacon anyone?
Now fill your squashes and top with more cheese if you like. (I had extra filling so I spooned it around the squashes.) Cover the pan with foil and put in the refrigerator to bake later, or put it in the oven now and bake about 45 minutes until heated through and the squash pierces easily with a fork.