4 pattypan squash
6 slices bacon
1/2 cup diced onion
1/2 cup portabella mushrooms, diced
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees F.

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top (stem end) of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Cook bacon over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute the squash and mushrooms with the onion for a few minutes.

Remove the skillet from heat, crumble the bacon, add the Parmesan cheese stir well. Stuff each squash to overflowing with the mixture, and place them in a lightly greased baking dish. Cover the dish loosely with aluminum foil. Bake for 15 minutes in the preheated oven, or until squash are heated through.