Stuffed Pattypan Squash

1. 1

   Heat oven to 350u00b0F.

2. 2

   Heat 1 inch water to boiling.

3. 3

   Add squash.

4. 4

   Cook 6 to 8 minutes or until crisp-tender, drain.

5. 5

   Cut off stem ends. Hollow out squash; reserve squash shells.

6. 6

   Chop squash meat finely.

7. 7

   Mix squash and remaining ingredients except cheese.

8. 8

   Spoon 1 heaping tsp filling into each squash shell.

9. 9

   Sprinkle with cheese.

10. 10

    Place in ungreased square pan (9x2x2 inches).

11. 11

    Bake uncovered 10 to 12 minutes.

12. 12

    Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).

13. 13

    Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.

14. 14

    Hollow out and fill squash shells as directed.

15. 15

    Place in square dish.

16. 16

    Cover tightly and microwave 2 to 3 minutes or til hot.

17. 17

    *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.

18. 18

    Spoon 1 heaping Tbsp filling into each squash shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.