Cheesy Baked Pattypan Squash
These charming, scalloped-edge pattypan squashes are halved, hollowed, and filled with a creamy chive and onion cream cheese mixture. Topped with melted Mozzarella, they bake to golden perfection, offering a light yet satisfying bite. Perfect as appetizes, sides, or snacks, these cheesy bites are both adorable and delicious.
Description
Step 1
Preheat your oven to 200°C (392°F).
Step 2
Wash and dry the squash. Cut the top and tail so that the squashes can sit flat on a baking tray (see pictures/video). Cut each one in half and scoop out the middle, leaving enough flesh to hold the filling.
Step 3
Brush the backs of the squash halves with olive oil. Sprinkle insides with salt and pepper.
Step 4
Spoon the cream cheese mixture into each squash half, about 1 teaspoon. Press firmly into the squash. Top each stuffed squash with a little Mozzarella.
Step 5
Place the stuffed squash halves on a baking sheet lined with parchment paper. Bake in the preheated oven for 13-15 minutes, or until the cheese is golden brown and bubbly.
Step 6
Remove from the oven and let cool slightly before serving. These are great warm and cold!
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