Stuffed White Squash

• 2 medium pattypan squash (about 1 1/4 lb.)
• 2 Tbsp. water
• 3 Tbsp. butter or margarine
• 1 small onion, chopped
• 2 Tbsp. chopped green pepper
• 1 egg, beaten
• 1/2 c. herb-seasoned stuffing mix
• 1/2 c. (2 oz.) shredded sharp Cheddar cheese
• 1/2 c. (2 oz.) shredded Swiss cheese
• grated Parmesan cheese

1. Place squash in a pie plate; add water.
2. Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape.
3. Microwave on High 7 to 8 minutes; rearranging after 2 minutes.
4. Remove from dish and set aside.
5. Place butter in pie plate and microwave at High 50 seconds.
6. Stir in onion and green pepper; microwave at High 2 minutes.
7. Combine sauteed vegetable, egg and next 3 ingredients.
8. Set aside. Remove a slice from stem end of each squash.
9. Scoop out and discard pulp, leaving 1/4-inch shells.
10. Spoon stuffing mixture into shells; sprinkle with Parmesan cheese.
11. Place squash in pie plate and microwave, uncovered, at High 2 minutes or until thoroughly heated.
12. Yield: 2 to 4 servings.

pattypan, water, butter, onion, green pepper, egg, cheddar cheese, swiss cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708663 (may not work)