Stuffed Patty Pan Squash

Ingredients

• Servings: 4
• 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)
• 1/4 cup shredded mozzarella cheese, divided
• 1 large egg, lightly beaten
• hot water as needed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.