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Stuffed Pattypan Squash

Western.Chefs's picture
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 748

% Daily Value*

Total Fat 85 g130.6%

Saturated Fat 38.2 g191.1%

Trans Fat 0 g

Cholesterol 159.4 mg53.1%

Sodium 2188.3 mg91.2%

Total Carbohydrates 41 g13.8%

Dietary Fiber 18.7 g74.8%

Sugars 17.7 g

Protein 26 g52.7%

Vitamin A 35.5% Vitamin C 0.87%

Calcium 43.6% Iron 2.4%

*Based on a 2000 Calorie diet

Stuffed Pattypan Squash Recipe