Preheat oven to 400 F, and wash the squash (that rhymes).
If the sausage isn’t cooked, now is the time to get that done. I like using leftover sausage from a previous recipe.
Slice the 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.
In a small bowl, combine the cooked sausage, bread crumbs, cheese, lemon juice, and salt/pepper (I used about a 1/4 tsp of each).
In the hole where the seeds were in the squash, fill with the sausage mixture, then drizzle with olive oil.
Bake in a preheated oven for 55 minutes or until the squash is tender.
For a softer filling:
Preheat oven to 400 F, and wash the squash (this still rhymes).
If the sausage isn’t cooked, now is the time to get that done. I like using leftover sausage from a previous recipe.
Slice the 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.
Drizzle the squash with olive oil and season with salt and pepper.
Bake for 40 minutes in the preheated oven.
While the squash is baking, in a small bowl, combine the cooked sausage, bread crumbs, cheese, lemon juice, and salt/pepper (I used about a 1/4 tsp of each of the salt/pepper).
Once the 40 minutes is up, remove the 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.
ill the empty squash saucer with the sausage mixture, and bake for an additional 15 minutes.