Recipe by Nancy Sneed
This is in response to a request for a low fat veggie for tea time. Sounds good but I've never tried it. I think I will though!
Top Review by Bergy
This not only looks attractive but tastes ever so good too. I recommend that you drain the flesh on paper towels after removing it from the shell for a few minutes to remove excess water, I also tipped over the shell on the paper towel then continues with the steos I saved a bit of the breadcrumbs and mixed them with the cheese. They were golden and crunchy on top and ver flavorful inside. Thanks Nancy for a keeper
- 16 tiny pattypan squash (about 1 1/2 inch in diameter)
- 1⁄2 cup soft breadcrumbs (about 3/4 slice of bread)
- 1 teaspoon chopped fresh thyme or 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 2 green onions with tops, finely chopped
- 1 tablespoon grated parmesan cheese
Directions See How It's Made
- Heat oven to 350°F.
- Heat 1 inch water to boiling.
- Add squash.
- Cook 6 to 8 minutes or until crisp-tender, drain.
- Cut off stem ends. Hollow out squash; reserve squash shells.
- Chop squash meat finely.
- Mix squash and remaining ingredients except cheese.
- Spoon 1 heaping tsp filling into each squash shell.
- Sprinkle with cheese.
- Place in ungreased square pan (9x2x2 inches).
- Bake uncovered 10 to 12 minutes.
- Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
- Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
- Hollow out and fill squash shells as directed.
- Place in square dish.
- Cover tightly and microwave 2 to 3 minutes or til hot.
- *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
- Spoon 1 heaping Tbsp filling into each squash shell.