Disco Squash.

When I glance at this photo, even I have to remind myself that these waxen-looking psychedelic flowers are in fact edible. Yes, I agree with you, they really do look like useless decorative trinkets straight from the 1970's. If you stare at the above photograph for too long you might find yourself having to resist the urge to slap on some bell bottoms and spin around your kitchen to Stayin' Alive. And when I say spin, I mean in your old rollerskates (you know you kept them). So why not. This recipe is radical. And it's so much fun to make that getting into character would only enhance the experience. My advice is to get your groove on while making a delicious meal and let the taste of it send you to your happy place. If that happened to be the 1970's... well, groovy.

Psychedelically Stuffed Patty Pan Squash

(adapted from THIS recipe)

4 Patty Pan Squash

1 onion, chopped

1/2 lb. lean sausage

3/4 lb. fresh parsley, chopped

*1 1/2 cups bread crumbs

1/2 tsp. fresh cracked pepper

1 tbsp. olive oil

pinch of goat or feta cheese for topping

serves 4

Preheat oven to 350. Halve squash horizontally and hollow out each slice with a spoon, as indicated in photo. Set aside. Crumble sausage into a pan and cook. While sausage is cooking, chop onion and parsely and blend In a food processor until finely mixed but not mealy. Remove sausage when cooked and drain. Over medium high heat, add onion/parsely mix to sausage fat and cook for two minutes or until softened. If there is an excess of grease in the pan scoop some out, you really just want some of the flavor mixed in with the onion and parsely.

In a large bowl, combine breadcrumbs, salt, pepper, sausage, onion/parsely and the water. Stir to mix very well. Set squash halves in a baking dish just big enough to hold all slices. If you have trouble with them toppling over trim the bottom with a knife. Divide the mixture among each squash and, using a spoon, scoop the mixture into each half. Tamp down the mixture into each squash half with the spoon so they are nicely packed and place in the dish. Pour 1/2 an inch of water into the dish and cover with aluminum foil. Bake for 30 minutes and then remove the aluminum foil and bake for another 15 minutes or until the mixture is nicely browned and looks crisp. Remove from the oven and sprinkle preferred cheese atop each squash. Serve when cooled just a bit.

*Homemade breadcrumbs - In a food processor take rustic bread (I prefer sourdough) and chop or tear into 1 inch pieces. Blend until the crumbs are smaller than a dime. Pour crumbs into a pan lightly coated with olive oil (should be heated to medium/medium high) and cook the breadcrumbs over medium heat for about five minutes. Add sea salt as desired and shake the pan occasionally. Remove crumbs and let rest on a paper towel and leave them uncovered - they will get crispier the longer they are exposed to the air. Set aside until ready to use.