Stuffed Patty Pan Squash

Here is my personal favorite Patty Pan Squash recipe. You'll probably see these show up at my baby shower next month! It's the summer squash version of twice baked potatoes. Of course, I'm partial to everything with butter and cheese (and bacon!).

Ingredients:

6-8 patty pans
2 tbsp. butter
3-4 tbsp. onion, chopped
3-4 tbsp. celery, chopped
4 tbsp. tomato soup
Salt & pepper to taste
Cheese crackers, crushed

Directions:

Wash and trim squash. Drop in boiling water and simmer until about half done. Drain and cool. Spoon out centers, leaving 1/2 inch shell. Do not cut through bottom. Chop removed centers and set aside. Saute onion and celery in butter until soft. Add chopped centers, tomato soup, salt and pepper. Mix then add enough crushed cheese crackers to thicken filling.

Fill shells. Sprinkle crushed cheese crackers over tops. Bake at 350 degrees until hot and squash is done, approximately 20-30 minutes.