Stuffed Patty Pan Squash

She indicates this is for mature squash with firm shells

1 carrot shredded
2 celery stalks sliced thin
1 med onion chopped
2 cloves of garlic minced
1/4 of a bell pepper or 1 tablespoon red pepper flakes
1 can of tomatoes
1 1/4 cups cooked rice
3 or 4 patty pan squash
1 tablespoon basil
1 tablespoon mint
1 teaspoon hot pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 tablespoons lemon juice or Worcestershire
1 slice bacon, raw

Pierce squash and boil or bake 30 minutes. cool cut off a lid. discard seeds
and strings. Scoop out flesh and chop. Reserve in colander to drain. Fry bacon
crisp. Remove leaving fat. Saute the first five ingredients. Add tomatoes,
rice, chopped squash. Stir to blend. Add seasonings. Blend. Fill squash shells
and crumble bacon over. Cover with squash lid for first 30 minutes. uncover
cook 30 more minutes.

Cook in a 350 oven in a greased dish with sides.

The Squash on the right