Stuffed Sunburst Pattypan Squash

Recipe by Kat in Texas
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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