Stuffed Sunburst Pattypan Squash

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!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2 -2 1⁄2 lbs  green  pattypan squash
• 4  ounces cream cheese, softened
• 1⁄2 cup  chopped green onion
• 3  tablespoons  whipping cream or 3  tablespoons milk
• 5  tablespoons  grated parmesan cheese or 5  tablespoons romano cheese
• 1  cup  grated swiss cheese
• 3  tablespoons  Italian breadcrumbs or 3  tablespoons  plain breadcrumbs
•  salt and pepper

Directions

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