Ingredients
| Quantity | Unit | Ingredient Name | Processing/Notes |
|---|---|---|---|
| 4 | medium pattypan squash | ||
| 1 | tablespoon(s) | olive oil | |
| 1 | teaspoon(s) | soy sauce | |
| Salt and Pepper | to taste | ||
| 1 | egg | lightly beaten | |
| 2 | tablespoon(s) | butter | |
| 1 | clove(s) | garlic | minced |
| 1/2 | pound(s) | fresh spinach or kale | washed and finely chopped |
| 1/4 | cup(s) | grated swiss cheese |
Instructions:
Preheat oven to 375 degrees.
Fill pot 3/4 full of water and bring to a boil. Place squash in boiling water and boil for 5 minutes. Drain and allow to cool. Cut a slice from the bottom so they will stand on their own. Cut 1/2 inch from top and remove insides. Melt butter and oil and sauté garlic until soft. Add greens and sauce, sauté until tender. Season with salt and pepper. Stir in egg and 1/2 of the cheese. Mix well. Spoon mixture into squash. Place in a single layer, sprinkle with remaining cheese. Pour hot water into pan to fill about 1/2 inch. Bake for about 30 minutes (until tender and filling is no longer runny).
Yield:
4
Servings
Recipe Category: