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Stuffed Patty Pan Squash Recipe

Recipe by: jose v

"A delicious and eye-catching way to prepare patty pan squash. Very easy to make."

Directions

1Preheat oven to 375 degrees F (190 degrees C).
2Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside.
3Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper.
4Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch.
5Bake in the preheated oven until squash is tender, 25 to 30 minutes.

Footnotes

Cook's Note:
Swiss chard can replace the spinach and Swiss cheese can replace the mozzarella cheese, if desired.
You may need to trim the bottoms so squash can stand evenly.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients