Preheat oven to 400 degrees.
Slice the top off the patty pan squash about a ½-inch from the stem. Level the bottom of the squash by cutting off a little so it sits flat.
Scoop out the squash seeds and flesh, leaving about a ½-inch shell. Reserve the flesh.
Lightly coat the cut parts of the squash with 1 tablespoon extra virgin olive oil.
Place patty pans on a baking sheet, opening side down.
Roast for about 15 mins or until they are tender and the flesh side is brown.
While the squash is in the oven, heat 1 tablespoon of olive oil in a large frying pan over medium high heat. When hot, add garlic, onion and hot peppers and sauté until garlic is fragrant and onion is translucent. Cube the squash flesh and add to pan. Sauté for about 5 minutes until squash is soft and slightly browned. Add ground beef and stir, breaking up the meat until evenly browned. Season with salt and pepper, to taste.
When squash shells are cooked, remove from oven and flip them over so opening is face up.
Spoon ground beef mixture evenly into the squash rounds. Place back in oven and bake for another 5 minutes. Remove from oven and serve hot.