Combine the first 6 ingredients to make the stuffing mix. Mix well.
Wash and dry the patty pan squash. Make a 1" scoop to remove the stem of a squash. Slit the squash like an asterisk on the same side of the squash. Make certain the slits extend all the way to the edges of the squash, but do not allow the slits to extend to the bottom. Using your fingers, cram the stuffing mix into the squash center as much as you can without splitting the squash apart. Make sure you get some of the stuffing mix into the slits as well. Repeat for the other squashes. In a 4 - 6 quart lidded sauté pan, pour enough olive oil to cover and set to medium-low heat. Place the squashes in the pan, stuffed side up. Place any remaining stuffing over the squashes once they are in the pan. Cover the pan and cook on medium low for 25-30 minutes. Check periodically to make sure they are not burning or sticking.
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