Carrot - Stuffed Patty Pan Squash

• 6 small (3-4 inch) patty pan squash
• 2 tbsp (30 ml). butter
• 1 cup (225 ml) diced onion
• 1/2 cup (125 ml) minced fresh parsley
• 3 cups (700 ml) grated carrots
• 2 garlic cloves, minced
• 1/2 cup (125 ml) water
• 2/3 tsp (3 ml). fresh thyme or 1/4 tsp (1 ml). dried
• 1/4 tsp (1 ml). ground rosemary
• 4 oz (112 grm). cream cheese, cubed
• 1 tsp (5 ml). lemon juice
• salt and pepper

1. Preheat the oven to 350 degrees (175 C.).
2. Blanch the squash whole in boiling water for 5-8 minutes, or until just tender.
3. Drain squash and place on cutting board.
4. Cut off the stem of the squash, scoop out a small amount of the pulp, and discard.
5. Melt the butter in a large saute pan, and saute the onions for two minutes.
6. Add the parsley, carrots, garlic and water.
7. Cook, stirring constantly, until the water evaporates.
8. Add the herbs, cream cheese and lemon juice.
9. Heat until the cheese melts.
10. Season to taste with salt and pepper.
11. Spoon the filling into the squash.
12. Place the squash on a baking sheet and bake for 15-20 minutes or until heated through.

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

Taken from online-cookbook.com/goto/cook/rpage/000F03 (may not work)