Stuffed Patty Pan Squash

Patty pan squash are those funky little summer squash that are occasionally white, sometimes green and gold, scalloped edges, sort of like alien spaceships.

They are available at our farmer's market.

Tonight the kids asked if I really like those squash since we have eaten them once a week for dinner. I told them that indeed I do, as it is especially wonderful to eat vegetables grown by yourself, friends or acquaintances and that is one of the vegetables that grows around here.

It was so pleasant sitting outside with Mom and Daddy this evening, sun setting beyond the mountains. Mom exclaiming and grabbing her camera. Daddy remembering old Yankees baseball games. Nora swinging on the big swing since she is not much into steak. Or patty pan squash. Or broccoli.

The other night I prepared the squash as a main dish with ground lamb from the farm. Tonight the squash was the side and a wonderful side at that.

Here is how I fixed it: Slice off a teeny portion of the bottom so it will sit flat in the pan. Then cut the top part of the squash off, like a lid. Scoop out the insides, leaving a nice shell. While I am slicing and scooping, I saute a minced onion in a fry pan with a little oil or butter or bacon grease. Then when the onion is tender, I add the chopped squash innards, a minced red pepper, garlic, some cilantro and cook until just tender. I preheat the oven to 350 degrees. Tonight when the veggies were just done, I added a beaten egg and some leftover bread crumbs. Mounded the stuffing in the hollowed out squash, added a piece of pepper jack cheese, made by Mennonite people who live in Mexico on the other side of the border (purchased on a quick trip to Ojinaga, Coahuila, Mexico the other day.) After the cheese, I put the squash lids back on, sprinkled everything with a bit of Redmond's Real Salt, then poured green salsa, just a bit, over everything, along with a bit of Mr. Roberts' cows' heavy cream, since I love cream so much. Gilding the lily squash?

I threw the squash in a medium hot oven and bicycled over to the park for Rose's Girl Scout meeting.

When the squash is tender and the sauce is bubbly, it is done. Ours got a little crispy around the edges because I visited with the ladies for a few extra minutes, but it still tasted GREAT!

Even the kids liked it. Except for Nora. But she doesn't count. When we made it as a main dish, I sauteed lamb with the onions. Added rice instead of bread crumbs. A couple of tomatoes. It was divine.

And the best part of that kind of meal is almost every ingredient was locally grown, or brought to Texas from our farm.

I hope you will try patty pan squash. It is such a fun meal. Looks beautiful on the platter and adapts to any ethnic cuisine. Basil, rosemary and oregano with tomatoes would be italian. Lamb with oregano, a pinch of cinnamon would be a nod to the middle east. Curry powder, raisins, almonds. Yum. Imaginative cooking sure is fun.

Seiko, my patty pan squash source, told me she would have a half dozen more waiting for me this Saturday. Look out kids! No telling what Mom will try next! But Nora, don't worry. I promise I won't fix any for your birthday supper tomorrow night.