Stuffed Sunburst Pattypan Squash

Name: Stuffed Sunburst Pattypan Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 907.18-1133.98 g green pattypan squash; 113.39 g cream cheese, softened; 118.29 ml chopped green onion; 44.37 ml whipping cream or 44.37 ml milk; 73.94 ml grated parmesan cheese or 73.94 ml romano cheese; 236.59 ml grated swiss cheese; 44.37 ml Italian breadcrumbs or 44.37 ml plain breadcrumbs; salt and pepper

Submitted by Kat in Texas

"This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!"

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Ready In:: 1hr
Ingredients:: 8
Serves:: 4

ingredients

907.18-1133.98 g green pattypan squash
113.39 g cream cheese, softened
118.29 ml chopped green onion
44.37 ml whipping cream or 44.37 ml milk
73.94 ml grated parmesan cheese or 73.94 ml romano cheese
236.59 ml grated swiss cheese
44.37 ml Italian breadcrumbs or 44.37 ml plain breadcrumbs
salt and pepper

directions

Steam whole squash until tender; drain and cool.
Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
Salt and pepper to taste.
Fill squash shells with the above mixture.
Top with the reserved bread crumbs and parmesan.
Refrigerate until ready to cook.
Bake at 350 F for 40 minutes, or until tops are brown.