Stuffed Pattypan Squash
|Butter/Margarine||2 Tablespoon, melted|
|Pattypan squash||2 Pound, washed and trimmed (About 3 Inches In Diameter)|
|Cream cheese with chives||3 Ounce, softened (1 Package)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Half and half||1 Tablespoon|
|Chopped nuts||3 Tablespoon|
|Hot sauce||1 Dash|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Put butter or margarine into a 13 x 9 x 2 inch casserole.
Cut each squash in half horizontally, keeping the halves together.
Combine the cream cheese, Worcestershire sauce, half-and-half, nuts, salt, and hot sauce; beat until well blended.
Spread mixture between each 2 squash halves, sandwich fashion.
Turn squash over in the melted butter or margarine to coat both sides; cover casserole.
Bake at 400° about 1 hour, or until tender.
Remove from oven, sprinkle with parmesan cheese; return squash to oven, uncovered, until lightly browned, about 5 minutes.