STUFFED SUNBURST PATTYPAN SQUASH
This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!
Provided by Kat in Texas
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam whole squash until tender; drain and cool.
- Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
- Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
- Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
- Salt and pepper to taste.
- Fill squash shells with the above mixture.
- Top with the reserved bread crumbs and parmesan.
- Refrigerate until ready to cook.
- Bake at 350 F for 40 minutes, or until tops are brown.
Nutrition Facts : Calories 331.9, Fat 24, SaturatedFat 14.1, Cholesterol 77, Sodium 346.1, Carbohydrate 16.7, Fiber 0.6, Sugar 1.9, Protein 15.3
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Mr K
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Namupa Justine
[email protected]I'm not a huge fan of squash, but this recipe was actually really good. I'll definitely be making it again.
MD AZIJUL
[email protected]This is a great recipe for a crowd. I made it for a party and it was a huge success.
Sikhumbuzo Nakani
[email protected]I would recommend this recipe to anyone looking for a new and exciting way to prepare pattypan squash.
Menah Smadi
[email protected]This was a delicious and healthy meal. The squash was perfectly cooked and the filling was flavorful.
Karaarira Elly
[email protected]I thought the squash was a bit too sweet, but the filling was very savory. I think next time I'll use a different type of squash.
Txgc Jvuv
[email protected]This is a great recipe for a special occasion. The squash is so beautiful and the filling is so elegant.
Kenny Cosson
[email protected]The recipe was easy to follow and the squash turned out perfectly. I will definitely be making this again.
Emma Weidner
[email protected]This was a fun recipe to try. I'd never cooked with pattypan squash before, but it was really delicious.
Heather Osborn
[email protected]I would definitely make this again. It's a great way to use up pattypan squash.
Tito Babu
[email protected]This is a great recipe for a vegetarian main course. The squash is a nice hearty vegetable and the filling is packed with flavor.
Tohidul Isl
[email protected]I thought the squash was a little undercooked, but the filling was very tasty.
Sinothando Gwija
[email protected]The recipe was a bit time-consuming, but it was worth it. The squash was tender and flavorful, and the filling was creamy and delicious.
Lima Akter
[email protected]This was a fun and different way to prepare pattypan squash. I loved the combination of flavors and textures.
Md sahedsumon
[email protected]I found the squash to be a bit bland, even with the filling. I think next time I'll try roasting the squash before stuffing it.
Anthonio Dylan
[email protected]This is a great recipe for a quick and easy weeknight meal. The squash cooks up quickly and the filling is simple to make.
Soni's Creation
[email protected]I made this for a potluck and it was a total hit! Everyone raved about how delicious it was.
Umad Khan
[email protected]The recipe was easy to follow and the squash turned out perfectly. The filling was delicious and flavorful.
Caesar Juarez
[email protected]This was a huge hit with my family! Everyone loved the creamy filling and the crispy squash. Will definitely be making this again.