Stuffed Sunburst Pattypan Squash

• 2 - 2 1/2 lbs green pattypan squash
• 4 ounces cream cheese, softened
• 1/2 cup chopped green onion
• 3 tablespoons whipping cream or 3 tablespoons milk
• 5 tablespoons grated parmesan cheese or 5 tablespoons romano cheese
• 1 cup grated swiss cheese
• 3 tablespoons Italian breadcrumbs or 3 tablespoons plain breadcrumbs
• salt and pepper

1. Steam whole squash until tender; drain and cool.
2. Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
3. Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
4. Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
5. Salt and pepper to taste.
6. Fill squash shells with the above mixture.
7. Top with the reserved bread crumbs and parmesan.
8. Refrigerate until ready to cook.
9. Bake at 350 F for 40 minutes, or until tops are brown.

green pattypan, cream cheese, green onion, whipping cream, parmesan cheese, swiss cheese, italian breadcrumbs, salt

Taken from www.food.com/recipe/stuffed-sunburst-pattypan-squash-86585 (may not work)