Stuffed Sunburst Pattypan Squash

1. 1

   Steam whole squash until tender; drain and cool.

2. 2

   Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.

3. 3

   Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.

4. 4

   Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.

5. 5

   Salt and pepper to taste.

6. 6

   Fill squash shells with the above mixture.

7. 7

   Top with the reserved bread crumbs and parmesan.

8. 8

   Refrigerate until ready to cook.

9. 9

   Bake at 350 F for 40 minutes, or until tops are brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.