Stuffed Pattypan Squash


Serves: 8
Total Calories: 1,057

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 1,057
Calories from Fat: 7

This Stuffed Pattypan Squash recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.


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