we have only 2 patty pan squash plants in the garden, but we have had a nice supply of squash. they have mostly come from one of the plants, but the one i thought was dead actually came back to life and has produced a couple of nice squash.
this was another of my “make ahead” recipes. i made the stuffing on the weekend, and then stuffed the squash and baked them during the week. one of the nice things about this squash is that the skin is edible, too!
cut the tops off the squash. scoop out the seeds. divide the filling mixture among the squash. place in a baking pan. 