Ingredients:
16 tiny pattypan squash ( about 1 1/2 inch in diameter)
1/2 cup soft breadcrumbs ( about 3/4 slice of bread)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
2 green onions with tops, finely chopped
1 tablespoon grated parmesan cheese
Directions:
Heat oven to 350 F.
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 tsp filling into each squash shell.
Sprinkle with cheese.
Place in ungreased square pan (9x2x2 inches).
Bake uncovered 10 to 12 minutes.
Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8×2 inches).
Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
Hollow out and fill squash shells as directed.
Place in square dish.
Cover tightly and microwave 2 to 3 minutes or til hot.
*8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
Spoon 1 heaping Tbsp filling into each squash shell.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.