Momosita's Scallop Squash (Patty Pan) Gratin
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 12 small scallop squash
- 2 tablespoons butter
- 1 small onion, diced
- 1 garlic clove, minced
- 3⁄4 cup sweet corn
- 1⁄8 teaspoon paprika
- 1 pinch sugar
- salt and pepper (I use garlic salt)
- handful chopped cherry tomatoes (the sweeter, the better)
- 3⁄4 cup breadcrumbs
- 2 eggs
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄4 cup parmesan cheese
directions
- Preheat oven to 350 degrees.
- Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
- Boil the squash covered in 1 inch of water for 2 minutes.
- Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
- Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
- In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
- Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
- Sprinkle the parmesan cheese over the top and replace the squash tops.
- Bake for 30 minutes.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
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