Stuffed Patty Pan Squash recipe

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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
¼ cup shredded mozzarella cheese, divided
1 large egg, lightly beaten
hot water as needed

Nutrition Info

144.3 calories
carbohydrate: 5.2 g
cholesterol: 66.3 mg
fat: 11.9 g
fiber: 2 g
protein: 6.2 g
saturatedFat: 5.3 g
servingSize: -
sodium: 224.2 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until squash is tender, 25 to 30 minutes.

Recipe Yield

4 servings

Recipe Note

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

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