Stuffed Patty Pan Squash

It is the first of August; which means Patty Pan squash is available at the Farmer's Market. Just love that name and so fun, as you create an edible shell. The flavor of this squash is one of my favorites. Feel free to use whatever type of cheese that turns you on. The choices are endless. I plan on serving the hot stuffed shells topped with a fresh tomato slice and a grind of fresh pepper. Another idea would be to add a teaspoon or two of chopped walnuts or roasted pinenuts creating a crunchy topping.

Ingredients:

• 4 patty pan squash
• 1 red onion, chopped
• 3 cloves garlic, minced
• olive oil
• salt and pepper
• 1/4 cup Favorite Pesto (blog: 4/12/13) or store bought
• 3 1/2 ounces smoked mozzarella cheese, cubed

Directions:

Wash and trim the woody ends of the squash and halve crosswise. Scoop out the flesh leaving 1/2" of the shell. Brush the cut side with olive oil, salt and pepper. Turn over so that the cut side is facing down on a sheet of parchment paper. Roast at a preheated 400-degree oven for about 15 minutes. Set aside.

Chop the scooped out flesh and saute in olive oil along with onion and garlic until softened; about 8 minutes. Salt and pepper to taste. Remove from heat and allow to cool. Once cooled add the cubed cheese and combine.

Add a layer of Favorite Pesto to the bottoms of each shell and then stuff the patty pans with the prepared filling and place on a sheet of parchment paper.  Bake in a 350-degree oven for about 15 minutes until pipping hot.