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Stuffed Patty Pan Squash

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Stuffed Patty Pan Squash

Directions

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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 (Optional)
  • ¼ cup shredded mozzarella cheese
  • divided
  • 1 large egg
  • lightly beaten
  • hot water as needed
  • Methods :

  • 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.
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