Carrot-Stuffed Patty Pan Squash

• 6 small (3 to 4 inch) patty pan squash
• 2 Tbsp. butter
• 1 c. diced onion
• 1/2 c. minced fresh parsley
• 3 c. grated carrots
• 2 garlic cloves, minced
• 1/2 c. water
• 3/4 tsp. fresh thyme or 1/4 tsp. dried
• 1/4 tsp. ground rosemary
• 4 oz. cream cheese, cubed
• 1 tsp. lemon juice
• salt and pepper

1. Preheat oven to 350u0b0.
2. Blanch the squash whole in boiling water for 5 to 8 minutes or until tender.
3. Drain and plunge into cold water to stop the cooking.
4. Drain again.
5. Cut off the stem end of squash, scoop out a small amount of pulp and discard.
6. Melt the butter in large saute pan and saute the onion for 2 minutes. Add parsley, carrots, garlic and water.
7. Cook, stirring constantly, until water evaporates.
8. Add the herbs, cream cheese and lemon juice.
9. Heat until cheese melts.
10. Season to taste with salt and pepper.
11. Spoon the filling into the squash on a baking sheet and bake for 15 to 20 minutes or until heated through. Yield: 6 servings.

patty pan squash, butter, onion, fresh parsley, carrots, garlic, water, fresh thyme, ground rosemary, cream cheese, lemon juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303232 (may not work)