Date: Fri, 10 Jul 1998 20:48:17 -0700
From: knswain@umr.edu
Stuffed Pattypan Squash
Recipe By: Betty Crocker Fresh! Spring Recipes (adapted)
Serving Size: 4
16 tiny pattypan squash (about 1 1/2" )
1/2 cup soft bread crumbs
1 teaspoon chopped fresh thyme (or 1/4 t. dried)
1/4 teaspoon salt
2 green onions, finely chopped
Heat oven to 350 F. Heat 1 inch water to boiling. Add squash. Cook 6
to 8 minutes or until crisp-tender; drain. Cut off stem ends. Hollow
out squash; reserve squash shells. Chop squash meat finely. Mix squash
and remaining ingredients. Spoon 1 heaping teaspoon filling into each
squash shell. Sprinkle with Parmesan cheese, if desired. Place in
ungreased square pan, 9x9x2 inches. Bake uncovered 10 to 12 minutes or
until hot.
kwvegan vegan