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Stuffed Pattypan Squash

appetizers, brunches & entertaining

16 tiny pattypan squash (about 1-1/2
1 inches --
1 in --
1/2 cup soft bread crumbs (about 3/4
1 slice bread)
1 teaspoon chopped fresh or
1/4 teaspoon dried thyme
1/4 teaspoon salt
2 green onions (with tops); finely
1 tablespoon grated Parmesan cheese
8 small pattypan squash (about 2-1/2
1 inches --
1 in --
Spoon 1 heaping tablespoon
filling into each squash shell.

Heat oven to 350 degrees. 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 except cheese. Spoon 1 heaping teaspoon filling into each squash shell. Sprinkle with cheese. Place in ungreased square pan, 9 X 9 X 2 inches. Bake uncovered 10 to 12 minutes or until hot. 8 SERVINGS (2 TINY SQUASH EACH). MICROWAVE DIRECTIONS: Place squash and 2 tablespoons water in square microwavable dish, 8 X 8 X 2 inches. Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain. Hollow out and fill squash shells as directed. Place in square dish. Cover tightly and microwave 2 to 3 minutes or until hot.

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Contributor: Betty Crocker's Low-Fat

Yield: 8 servings

Preparation Time: 0:00

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