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    You are in: Home / Recipes / Cheese-Stuffed Pattypans Recipe
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    Cheese-Stuffed Pattypans

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 05, 2008

      What s cute (and delicious) idea! I made this as written with patty pan squashes that were a bit larger than 3" round. When I cut the tops off, I scraped the seeds out, but saved the flesh parts. I then chopped the flesh and added it to the sauteing celery and onion. These little squashes make a pretty presentation and are yummy! This would make a cute side dish for company. Thanx for posting this!

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    • on July 17, 2013

      This is my first but not the last time making baby squash. This is a wonderful recipe, they came out beautiful and delicious. I only added sage and thyme. Perfect! Thank You!

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    • on August 06, 2009

      I had an assortment of baby squashes to use up, one of them a pattypan. The directions worked with all the different shapes, and the look on the serving platter was nice. I cut back on the butter and subbed in some olive oil. I used my own dry bread bits and herb clippings from the garden instead of the herb stuffing mix. spring onions from the garden, tops and all. I used an aged extra sharp cheddar. These are very cheesy, in a good way. I will definately be making these again, the recipe was easy to follow, the taste was good, and they were cute little guys. Thanks for finding and sharing this recipe!

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    Nutritional Facts for Cheese-Stuffed Pattypans

    Serving Size: 1 (112 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.2
     
    Calories from Fat 188
    83%
    Total Fat 20.9 g
    32%
    Saturated Fat 13.2 g
    66%
    Cholesterol 60.3 mg
    20%
    Sodium 275.0 mg
    11%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.3 g
    5%
    Protein 7.5 g
    15%

    The following items or measurements are not included:

    pattypan squash

    herb seasoned stuffing mix

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