Low Fat Stuffed Pattypan Squash Recipe

Ingredients

16 tiny pattypan squash (about 1-1/2

1 inche --

1 in --

)*,

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 inche --

1 in --

).,

Spoon 1 heaping tablespoon

filling into each squash shell.

Method

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.

8 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.

Cooks Comments and Tips