Carrot-Stuffed Patty Pan Squash Recipe

Name: Carrot-Stuffed Patty Pan Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small (3 to 4 inch) patty pan squash; 2 Tbsp. butter; 1 c. diced onion; 1/2 c. minced fresh parsley; 3 c. grated carrots; 2 garlic cloves, minced; 1/2 c. water; 3/4 tsp. fresh thyme or 1/4 tsp. dried; 1/4 tsp. ground rosemary; 4 oz. cream cheese, cubed; 1 tsp. lemon juice; salt and pepper

Servings: persons

6 small (3 to 4 inch) patty pan squash
2 Tbsp. butter
1 c. diced onion
1/2 c. minced fresh parsley
3 c. grated carrots
2 garlic cloves, minced
1/2 c. water
3/4 tsp. fresh thyme or 1/4 tsp. dried
1/4 tsp. ground rosemary
4 oz. cream cheese, cubed
1 tsp. lemon juice
salt and pepper

1
Preheat oven to 350u00b0.
2
Blanch the squash whole in boiling water for 5 to 8 minutes or until tender.
3
Drain and plunge into cold water to stop the cooking.
4
Drain again.
5
Cut off the stem end of squash, scoop out a small amount of pulp and discard.
6
Melt the butter in large saute pan and saute the onion for 2 minutes. Add parsley, carrots, garlic and water.
7
Cook, stirring constantly, until water evaporates.
8
Add the herbs, cream cheese and lemon juice.
9
Heat until cheese melts.
10
Season to taste with salt and pepper.
11
Spoon the filling into the squash on a baking sheet and bake for 15 to 20 minutes or until heated through. Yield: 6 servings.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 small (3 to 4 inch) patty pan squash, 2 Tbsp. butter, 1 c. diced onion, 1/2 c. minced fresh parsley, and more.

Yes, Carrot-Stuffed Patty Pan Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Stuffed Patty Pan Squash

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