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Stuffed Pattypan Squash Recipe
|Butter/Margarine||2 Tablespoon, melted|
|Pattypan squash||2 Pound, washed and trimmed (About 3 Inches In Diameter)|
|Cream cheese with chives||3 Ounce, softened (1 Package)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Half and half||1 Tablespoon|
|Chopped nuts||3 Tablespoon|
|Hot sauce||1 Dash|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1015 Calories from Fat 748
% Daily Value*
Total Fat 85 g130.6%
Saturated Fat 38.2 g191.1%
Trans Fat 0 g
Cholesterol 159.4 mg
Sodium 2188.3 mg91.2%
Total Carbohydrates 41 g13.8%
Dietary Fiber 18.7 g74.8%
Sugars 17.7 g
Protein 26 g52.7%
Vitamin A 35.5% Vitamin C 0.87%
Calcium 43.6% Iron 2.4%
*Based on a 2000 Calorie diet
Cut each squash in half horizontally, keeping the halves together.
Combine the cream cheese, Worcestershire sauce, half-and-half, nuts, salt, and hot sauce; beat until well blended.
Spread mixture between each 2 squash halves, sandwich fashion.
Turn squash over in the melted butter or margarine to coat both sides; cover casserole.
Bake at 400° about 1 hour, or until tender.
Remove from oven, sprinkle with parmesan cheese; return squash to oven, uncovered, until lightly browned, about 5 minutes.