Cheese-Stuffed Pattypans

Our family loves both winter and summer squashes, so when I come across a squash recipe I try to save it. I haven't tried this one yet, but it looks good to me!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  pattypan squash (each about 3 inches in diameter)
• 4  tablespoons butter or 4  tablespoons margarine
• 2  celery ribs, chopped
• 1⁄2 cup  chopped onion
• 1⁄2 cup water
• 1  cup  dry herb seasoned stuffing mix
• 4  ounces  shredded sharp cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Wash squash and slice off tops above scalloped edges; discard. Scoop out seeds from center and discard.
3. Place squash shells in large skillet. Pour 1/4 inch of water into skillet; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes. Transfer squash, cut side up, to greased 8 x 8-inch baking dish with slotted spoon; set aside.
4. Heat butter in large skillet over medium-high heat until melted and bubbly. Add celery and onion; cook and stir until tender. Add water and stuffing mix. Stir to absorb water. Stir in cheese. Spoon mixture into squash shells.
5. Bake 20-30 minutes until squash is fork-tender and stuffing is lightly browned. Garnish as desired. Serve immediately.