Stuffed Patty Pan Squash
|Pattypan squash||7 Pound|
|Day old bread crumbs||1 1⁄2 Cup (24 tbs)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Diced onion||3 Tablespoon|
|Diced tomatoes||3⁄4 Cup (12 tbs)|
|Ground pepper||1⁄8 Teaspoon|
|Grated american cheese||3⁄4 Cup (12 tbs)|
Preheat oven to 350 degrees.
Place whole squash in saucepan with boiling water to cover.
Cover; parboil for 15 minutes or until about half done.
Remove from water; cool.
Cut slice from top of each squash; scoop out seeds.
Cut corn kernels off cobs.
Measure 11/2 cups cut corn; add bread crumbs, green pep- per, onion, tomatoes, salt and pepper.
Spoon filling into cavities of squash.
Place in baking pan.
Bake for 30 minutes.
Sprinkle with cheese; bake for 10 minutes longer or until cheese has melted.