Stuffed Patty Pan Squash recipe
All Recipes Side Dish Vegetables Greens
Ingredients
- 4 pattypan squash 2 tablespoons butter 1 tablespoon olive oil 1 clove garlic, minced 1 bunch fresh spinach, finely chopped 1 teaspoon Worcestershire sauce salt and ground black pepper to taste 1 dash cayenne pepper ¼ cup shredded mozzarella cheese, divided 1 large egg, lightly beaten hot water as needed
Nutrition Info
- 144.3 caloriescarbohydrate: 5.2 gcholesterol: 66.3 mgfat: 11.9 gfiber: 2 gprotein: 6.2 gsaturatedFat: 5.3 gservingSize: -sodium: 224.2 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Patty Pan Squash
Directions
-
Preheat oven to 375 degrees F (190 degrees C).
Fill 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.
Melt 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.
Stir 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.
Bake in the preheated oven until squash is tender, 25 to 30 minutes.