Stuffed Scalloped Squash

Servings: 4

Ingredients

4 pan-shaped squash

1 1/2 cups fresh mushrooms, chopped

1 cup sweet onion, chopped

1 stalk celery, chopped

1 medium tomato, coarsely chopped

4 tablespoons fresh basil, chopped

2 tablespoons chipotle hot sauce

2 tablespoons garlic

2 teaspoons chili powder

6 tablespoons marsala wine

Directions

Cut the tops off the squash and remove the seeds. Combine all other ingredients in a bowl and mix. Stuff the mixture into each squash and replace the top. Fold the extra stuffing that won’t fit into the squash in a piece of foil. Place the stuffed squash into a baking dish and bake at 375°F for 1 hour. Put the leftover stuffing in the oven for the last 20 minutes of baking.

Scalloped squash plants, which are also called patty pan, can produce fruits with either yellow, green or white skin.