Stuffed Pattypan Squash with Ground Beef

4-6 large pattypan squash
2 tomatoes, peeled, seeded and chopped
4 tbsp olive oil
½ cup bread crumbs
½ c finely chopped onion
1 tbsp minced parsley
1 – 2 cloves garlic, minced
½ tsp basil, chopped
¼ lb ground beef, or 1 cup
salt and pepper to taste
leftover cooked beef, pork or lamb

1. Preheat the oven to 350 F. Oil a shallow baking dish large enough to hold the squash.

2. Trim the squash and cook in a pot of boiling salt water for three minutes. Drain and let cool.

3. Cut off tops and scoop out pulp, leaving a sturdy shell, chop and reserve some of the pulp. Saute the onion then add the garlic and meat. Cook, until meat is done and set aside.

4. Pour off any excess oil from the pan and add the chopped squash and tomatoes. Sauté for 1 minute and add to the meat mixture. Add the bread crumbs, parsley, salt pepper, and basil. Toss together lightly until mixed.

5. Fill the squash shells and place on baking dish. Bake for 30 minutes. Any sharp cheese can be added as a topping if desired.