Bacon & Egg Stuffed Pattypan Squash


Step 1Preheat the oven to 175 °C/ 350 °F. Start by preparing the pattypan squash. Cut the tops off. Scoop the flesh out using a mellon baller or a spoon leaving a shell about 1/2 inch (1 cm) thick. Place the scooped flesh into a bowl and set aside.

Step 2Brush the squash and tops with about a tablespoon of melted ghee. Place on a baking sheet and transfer into the oven for 20 minutes or until fork-tender.

Step 3Peel and dice the onion and garlic. Place in a hot pan greased with the remaining ghee and cook over a medium-high heat until fragrant and lightly browned (about 5 minutes). Then, add sliced bacon and cook for another 5-8 minutes of until crisped up. Stir frequently to prevent burning.

Step 4Meanwhile, remove any large seeds from the squash flesh - soft seeds are fine. You can use them for snacking and roast them just like pumpkin seeds.

Step 5When the bacon is crisped up, add the squash flesh and mix well. Cook for about 5 minutes and set aside.

Step 6Finely grate the Parmesan cheese.

Step 7Add to the pan with cooked squash. Season with salt and pepper to taste and mix until well combined.

Step 8Spoon the cooked squash, bacon and parmesan mixture into each of the pattypan squash shells. Crack an egg inside each and transfer into the oven. I used medium eggs because large eggs may not fit in the squash and spill over.

Step 9Cook for about 20 minutes or until the egg white is opaque and the egg yolk still runny. Enjoy with a side of crispy greens!