Stuffed Pattypan Squash

READY IN: 30mins
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

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Heat 1 inch water to boiling.
  3. Add squash.
  4. Cook 6 to 8 minutes or until crisp-tender, drain.
  5. Cut off stem ends. Hollow out squash; reserve squash shells.
  6. Chop squash meat finely.
  7. Mix squash and remaining ingredients except cheese.
  8. Spoon 1 heaping tsp filling into each squash shell.
  9. Sprinkle with cheese.
  10. Place in ungreased square pan (9x2x2 inches).
  11. Bake uncovered 10 to 12 minutes.
  12. Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
  13. Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
  14. Hollow out and fill squash shells as directed.
  15. Place in square dish.
  16. Cover tightly and microwave 2 to 3 minutes or til hot.
  17. *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
  18. Spoon 1 heaping Tbsp filling into each squash shell.

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