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Low Fat Stuffed Pattypan Squash Recipe
Ingredients
16 tiny pattypan squash about 1-1/2 1 inch
1/2 cup soft bread crumbs about 3/4
1 slice bread
1 teaspoon chopped fresh or
1/4 teaspoon dried thyme
1/4 teaspoon salt
2 green onions (with tops), finely
chopped
1 tablespoon grated Parmesan cheese
*Substitute
8 small pattypan squash about 2-1/2 1 inch
Method
Spoon 1 heaping tablespoon filling into each squash shell
Heat oven to 350 degrees.
Heat 1 inch water to boiling.
Add squash.
Cook 6 to 8 minutes or until crisp-tender; drain.
Cut off stem ends.
Hollow out squash; reserve squash shells.
Chop squash meat finely.
Mix squash and remaining ingredients except cheese.
Spoon 1 heaping teaspoon filling into each squash shell.
Sprinkle with cheese.
Place in ungreased square pan, 9 X 9 X 2 inches.
Bake uncovered 10 to 12 minutes or until hot.
:SERVINGS (2 TINY SQUASH EACH).
:MICROWAVE DIRECTIONS: Place squash and 2 tablespoons water in square microwavable dish, 8 X 8 X 2 inches.
Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
Hollow out and fill squash shells as directed.
Place in square dish.
Cover tightly and microwave 2 to 3 minutes or until hot.
