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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is in response to a request for a low fat veggie for tea time. Sounds good but I've never tried it. I think I will though! Ingredients:
16 tiny pattypan squash (about 1 1/2 inch in diameter) |
1/2 cup soft breadcrumbs (about 3/4 slice of bread) |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
2 green onions with tops, finely chopped |
1 tablespoon grated parmesan cheese |
Directions:
1. Heat oven to 350°F.
2. Heat 1 inch water to boiling.
3. Add squash.
4. Cook 6 to 8 minutes or until crisp-tender, drain.
5. Cut off stem ends. Hollow out squash; reserve squash shells.
6. Chop squash meat finely.
7. Mix squash and remaining ingredients except cheese.
8. Spoon 1 heaping tsp filling into each squash shell.
9. Sprinkle with cheese.
10. Place in ungreased square pan (9x2x2 inches).
11. Bake uncovered 10 to 12 minutes.
12. Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
13. Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
14. Hollow out and fill squash shells as directed.
15. Place in square dish.
16. Cover tightly and microwave 2 to 3 minutes or til hot.
17. *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
18. Spoon 1 heaping Tbsp filling into each squash shell.
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