Scallop Squashes with Herbed Crumb-Cheese Filling

Name: Scallop Squashes with Herbed Crumb-Cheese Filling
Yield: Serves 4
Ingredients: ½ teaspoon dried thyme; 2 garlic cloves, halved; About 3 ounces Emmentaler, Comté, or Gruyère cheese; ½ teaspoon dried rosemary; ½ teaspoon grated nutmeg; 1 teaspoon minced garlic; 5 tablespoons olive oil; ⅛ teaspoon chilli flakes; ¼ cup minced parsley; Pepper; 1 teaspoon kosher salt; 1¼ cups fresh whole-wheat bread crumbs; 8 yellow, green, and/or white scallop squashes (3 to 4 ounces each); 3 quarts water

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

Side dish
Vegetarian

Method

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</