makes 2 stuffed squash, or about 4 light servings
2 large pattypan squash (about 2 pounds)
4 slices bacon, chopped
1 cup cooked white beans
2 cups chopped tomatoes
sea salt and black pepper, to taste
¼ cup red wine
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ cup milk of choice
Preheat oven to 350°F. Lightly oil a large baking sheet.
Using a small paring knife, cut the top 1/3 “lid” off each of the squash, cutting deep into the squash to make a deep bowl. Using a spoon, scoop out seeds and compost. Cut or scoop additional flesh from the inside of the squash, deepening the “bowl;” reserve all scooped flesh. Cut all removed squash flesh into small cubes.
Heat bacon in a medium skillet over medium; cook until lightly browned, stirring, about 3 minutes. Add cubed squash; cook until softened, stirring, about 4 minutes. Add beans, tomatoes, and seasonings to taste; cook until liquid from tomatoes is evaporated, about 2 minutes.
Add wine to skillet; heat over high until liquid cooks off, stirring and scraping, about 1 minute. Remove from heat; stir in cheese, herbs, and milk. Spoon mixture carefully into hollowed-out squash; place “lid” back on squash.
Place stuffed squash on prepared baking sheet; place in oven and bake until softened and bubbling, about 45 minutes. Cool slightly and serve warm.
bacon recipe courtesy of: Kimberley Stakal, for Organic Authority