Scallop Squashes with Herbed Crumb-Cheese Filling

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Pattypan squashes are meant to be stuffed. Their shape is sweetly suited to filling, and their mildness is balanced by seasoning and richness. Stay with one kind of scallop squash, or bake a colorful combination of golden Sunburst, ivy green Scallopini, and cream or celery pattypans. Round zucchini can be substituted.

Ingredients

  • 8 yellow, green, and/or white scallop squashes (3 to 4 ounces each)
  • 3

Method

  1. Set oven to 375°F. Trim a thin sliver from the bud side of each squash (opposite the stem end). Cut off stems plus about ½ inch of each squash. (If using globe squash, simply halve them.) With a small melon ball cutter, scoop out and reserve the flesh, leaving squash shells about ½ inch</