Bacon & Egg Stuffed Pattypan Squash

Here's one recipe that makes the best of seasonal produce - baby pattypans! Pattypan squash is one of the many amazing vegetables I now get from my local farmer (no affiliation) every week together with other seasonal goodies like gem squash, round zucchini or rainbow chard.

A medium pattypan contains just about 5 gram of net carbs and is perfect for stuffing. I used a combination of caramelised onion, bacon, parmesan and eggs but you can even use ingredients like ground meat, spinach and mushrooms. You can also use pattypans in other recipes instead of yellow or green zucchini - just keep in mind that the peel is a little thicker and requires longer cooking time.

Step-by-step

1. Preheat 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.

   

2. Brush 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.

   

3. Peel 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.

   

4. Meanwhile, 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.

   

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

   

6. Finely grate the Parmesan cheese.

   

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

   

8. Spoon 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.

   

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

   

Recipe

Bacon & Egg Stuffed Pattypan Squash

★★★★☆4.1 (35 ratings)

Here's one recipe that makes the best of seasonal produce - baby pattypans! Pattypan squash is one of the many ...

Hands on

20m

Overall

45m

Servings

4

8 g

Net carbs

19.9 g

Protein

31.4 g

Fat

401

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 4 medium pattypan squash or gem squash or round zucchini (800 g/ 1.76 lb/ 28.2 oz)
• 2 cloves garlic
• 1 small white onion (70 g/ 2.5 oz)
• ¹/₄ cup ghee or lard, you can make your own ghee ( 55 g/ 1.9 oz)
• 4 large slices bacon, sliced (120 g/ 4.2 oz)
• 3 oz parmesan cheese, grated (85 g)
• 4 medium eggs
• salt and pepper to taste (I like pink Himalayan salt)

• Note

  When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. Preheat 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.

2. Brush 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.

3. Peel 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.

4. Meanwhile, 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.

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

6. Finely grate the Parmesan cheese.

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

8. Spoon 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.

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

Nutrition per serving

Carbs 8%Protein 20%Fat 72% of calories

Net carbs

8 g

Total carbs

10.7 g

Fiber

2.7 g

Sugars

5.9 g

Protein

19.9 g

Fat

31.4 g

Saturated fat

15.6 g

Calories

401 kcal

Sodium

692 mg · 30.1% RDA

Magnesium

62 mg · 15.4% RDA

Potassium

546 mg · 27.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Squash, pattypan, raw	5.2 g	2.4 g	0.4 g	36
Garlic, fresh	0.5 g	0.1 g	0 g	2
Onion, white, fresh	1.3 g	0.2 g	0 g	7
Ghee	0 g	0 g	13.8 g	125
Bacon, streaky (high fat content), organic	0 g	4.1 g	7.5 g	84
Parmesan cheese	0.7 g	7.6 g	5.5 g	83
Egg, whole, fresh, raw (free-range or organic eggs)	0.3 g	5.5 g	4.2 g	63
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	8 g	19.9 g	31.4 g	401

• Gluten free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free