Stuffed Pattypan Squash

Recipe by Nancy Sneed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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