Stuffed Patty Pan Squash

I think patty pan squash gets a bad rap. It is actually one of my favorite summer squashes, and with a little imagination can be a tasty part to any summer meal. I took advantage of the Farmers' Market and bought my squash and hamburger there. The tomatoes are cherry toms that I grew, as well as the onion.

Stuffed Patty Pan Squash

• 6 patty pan squash
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Cut tops off squash and scoop out with a melon baller or spoon. Rinse squash under cold water.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff squash with meat mixture and place in a 3-quart baking dish or place in a muffin tin to keep upright. Pour remaining tomato mixture over the stuffed squash. Bake at 350° for 55 to 65 minutes. If desired, top stuffed squash with a little shredded Cheddar cheese just before squash are done; bake until cheese is melted.Serves 6.