Stuffed Sunburst Squash
4 Sunburst/Patty-pan squash
4 slices bacon, cooked crisp
1/2 cup onion, chopped
3/4 cup bread crumbs
1/2 cup milk
Cook squash in boiling salted water for 15 minutes. Drain and cool. From the stem end, cut a small slice; scoop out center, leaving 1/2 inch rim. Chop the squash which has been removed very finely. Sprinkle the squash cups lightly with salt. Saute onion in bacon drippings; add crumbs, milk, and reserved squash. Fill cups; sprinkle crisp bacon on top. Place in flat casserole dish; bake at 350 degrees for 35 minutes.
From Ron and Pam Tamis at Rondriso Farms, every week at the Surrey Market, or Thurs-Sat at the farm until the corn is in, then every day, 8390 172nd Street, Surrey