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Stuffed Pattypan Squash

Western.Chefs's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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