Stuffed Pattypan Squash
|Pattypan squash||12 (3 Inch)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Canned chopped black olives||4 Ounce (1 Can)|
|Chopped green chilies||2 Tablespoon|
|Chopped jalapeno peppers||1 Tablespoon|
|Chopped fresh cilantro leaves||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 350 degrees.
Scoop out centers of squash with melon bailer, discarding pulp.
Steam squash in boiling water in saucepan for 5 minutes; invert onto paper towel to drain.
Combine green onions, black olives, green chilies, jalapeno peppers, cilantro, cheeses and cooked squash in bowl; mix well.
Spoon stuffing into squash, mounding firmly.
Place in shallow baking dish with 1/2 inch water.
Bake for 15 minutes.
Remove to serving plate.
Serve stuffed squash immediately in warmed salsa or picante sauce.