Stuffed Pattypan Squash
16 tiny pattypan squash (about 1-1/2
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.
Contributor: Betty Crocker's Low-Fat
Yield: 8 servings
Preparation Time: 0:00
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