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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Stuffed Pattypan Squash |
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Serves: 8 Print this Recipe(2 squash each) 16 tiny pattypan squash (about 1 1/2 inches in diameter)* 1/2 cup soft bread crumbs 1/4 teaspoon dried thyme leaves 1/4 teaspoon salt 2 green onions (with tops), finely chopped 1 tablespoon grated Parmesan cheese Heat oven to 350°. 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, 9x9x2 inches. Bake uncovered 10 to 12 minutes or until hot. 1 Serving: Calories 15 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 95mg; Carbohydrate 3g (Dietary Fiber 2g); Protein 1g. *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash. Spoon 1 heaping tablespoon filling into each squash shell. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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