How can you say no to these eye candies? They look like little jewels. It’s impossible for me at least. I got these gorgeous baby patty pan squash from our local vegetable shop. They are easy to cook, and they are great source of vitamins A, C and magnesium. There are so many ways to enjoy this lovely summer vegetable. The easiest way probably is to slice the squash and grill or saute in a frying pan. Today’s recipe is for stuffed patty pan squash.   INGREDIENTS: patty pan squash – 10 bacon – 2 slices, finely diced shallot – 2, finely chopped garlic clove – 1, minced button mushroom – 2, finely chopped parsley leaves – 1 tablespoon, finely chopped salt and pepper olive oil – 2 tablespoons INSTRUCTIONS: Preheat the oven to 180°C. Trim both ends of the squash. Scoop out the flesh to make a shell. Reserve the flesh. Spray or brush some olive oil inside and outside of each squash. Set in a baking tray. Sprinkle some salt. Bake in the oven for …