Stuffed Patty Pan Squash

1. 1

   Preheat oven to 350u00b0F (175u00b0C).

2. 2

   Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.

3. 3

   Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.

4. 4

   Mince the reserved squash.

5. 5

   Combine remaining ingredients in a bowl with the minced squash, mixing well.

6. 6

   Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

7. 7

   Bake for 15 minutes in the preheated oven, or until squash are heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.