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1
Preheat oven to 400u00b0F, and wash squash. If sausage isn't cooked, now is the time to get that done. I like using leftover sausage from a previous recipe.
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2
Slice pattypan squash in half, crosswise, so it looks like two halves of a flying saucer. Remove all the seeds from the middle of the squash and place the squash on a baking sheet.
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3
For a toasty filling:
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4
In a small bowl, combine cooked sausage, bread crumbs, cheese, lemon juice, and salt and pepper (I used about 1/4 teaspoon of each). In the space where the seeds were in the squash, fill with sausage mixture. Drizzle with olive oil. Bake in preheated oven for 60 minutes or until squash is tender.
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5
For a softer filling:
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6
Drizzle the squash with olive oil and season with salt and pepper. Bake for 40 minutes in the preheated oven. While squash is baking, in a small bowl, combine cooked sausage, bread crumbs, cheese, lemon juice, and salt and pepper.
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7
Once the 40 minutes is up, remove squash from the oven and scrape the middle of the squash with a fork to loosen it from the sides. Add the loosened squash to the bowl with the sausage mixture and thoroughly combine. Fill the empty squash saucer with the sausage mixture, and bake an additional 20 minutes.
