Stuffed Pattypans

1. 1

   Place whole squash in a large saucepan or Dutch oven. Add just enough water to cover; sprinkle lightly with salt. Bring to a boil; cover and cook for 10-12 minutes or until tender. Remove squash with a slotted spoon; let stand until lukewarm. Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. In the drippings, saute onion and peppers until tender; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually whisk in milk, garlic salt, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Scoop out pulp from squash, leaving 1/2-in. shells. In a bowl, mash the pulp. Add bacon, onion-pepper mixture, white sauce and 3/4 cup cheese; mix well. Place squash shells in a greased shallow baking dish. Pour water around shells. Stuff shells with filling. Top with the toast cubes and remaining cheese; sprinkle with paprika. Bake, uncovered, at 375u00b0 for 30 minutes or until cheese is golden brown.

* Per serving · 4 servings · Values may vary.