Ingredients50 m servings 144 cals
- Preheat oven to 375 degrees F (190 degrees C).
- Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside.
- Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper.
- Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch.
- Bake in the preheated oven until squash is tender, 25 to 30 minutes.
- Cook's Note:
- Swiss chard can replace the spinach and Swiss cheese can replace the mozzarella cheese, if desired.
- You may need to trim the bottoms so squash can stand evenly.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 144 calories; 11.9 g fat; 5.2 g carbohydrates; 6.2 g protein; 66 mg cholesterol; 224 mg sodium. Full nutrition
ReviewsRead all reviews 4
I have made this before and make some changes. With the uncooked squash, cut a 2 and 1/2 inch +/- sized circle out of the top of each squash and save the tops. Scoop out the seeds and soft pul...
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