Stuffed Patty Pan Summer Squash

|Stuffed Patty Pan Sunburst Summer Squash|celery mushrooms patty pan squash spinach white onion|Patty pan or sunburst summer squash3 slices of bacon2 white onion finely chopped1 celery finely chopped1 bell pepper finely chopped250 g mushrooms finely chopped30 g fresh spinach choppedpinch of salt and pepper|Prepare a steamer basket: fill a large saucepan with an inch or two of water and place on the stove over medium high heat. Wait for the water to boiling and then add the sunburst squash to a steamer basket and lower it into the saucepan. Cover and allow to steam for about 7-10 minutes or just until tender.Carefully remove the squash from the steamer basket and place it on a cutting board. Allow it to cool slightly while you prepare the filling.Preheat the oven to 190C. Place a large skillet over medium-high heat and cook your bacon in the pan. Remove the meat and set aside but allow the excess fat to stay in the pan.Add the onion garlic celery and bell pepper to the pan and saute for about 5 minutes stirring occasionally.Add the mushroom and spinach and cook for another 1-2 minutes or until the spinach is wilted.Take the mixture off the heat add the bacon back into the mixture and stir to combine. Season with sea salt and ground black pepper to taste and set aside.Slice the top 1/3 off of the squash and set the tops aside. Using a small spoon scoop out some of the inside of the squash so that you have a bowl in which to place your filling.Sprinkle the squash lightly with sea salt and ground black pepper. You can also add the squash filling to your vegetable mixture or save it for use in another recipe.Scoop a large spoonful of the vegetable mixture into the center of each of the squash.Place the stuffed squash on a baking dish lined with foil and place in the oven (you do not need to bake the tops of the squash). Bake for 15 minutes until tender and warmed through. Remove and serve warm.|10.00 minutes|4|Paleo Cupboard