Must-Try Pimento Cheese Stuffed Patty Pan Squash
By: Leah Rodrigues
Published: August 13, 2012

Inspired by the classic Southern dish, pimento-cheese stuffed patty pan squash is a must-try recipe. Cute round patty pan squash are filled with a mixture of pimento, cheddar cheese, corn, cherry tomatoes, and chopped green onion before being baked.  In the oven, the flavors get to know each other and meld.  The final result is something wonderful and absolutely delicious.
 
Ingredients:
 
6 med. patty pan squash
2 eggs, beaten
1 (7 oz.) can whole kernel corn, drained
1 (2 oz.) jar pimento, drained
Cherry tomatoes
Fresh parsley sprigs
1 tablespoon chopped green onions
1 teaspoon seasoned salt
1/4 teaspoon white pepper
1/2 cup (2 oz.) shredded sharp cheddar cheese
 
Directions:
 








Wash squash. Drop in boiling salted water; reduce heat and cook covered, 15 minutes or until tender, but firm. Drain and allow to cool.


   
Place squash, flat side down, on a smooth surface; scoop out pulp, leaving a 1/4 inch shell. Chop pulp.


   
Combine pulp, corn, pimento, green onions, salt and pepper; mix well. Spoon stuffing into shells. Place squash in a shallow baking pan, put enough water to cover bottom of pan.


   
Bake at 350 degrees for 25 minutes. Remove from oven, sprinkle cheese over squash. Bake 5 minutes or until cheese melts. garnish platter with tomatoes and parsley.

Wash squash. Drop in boiling salted water; reduce heat and cook covered, 15 minutes or until tender, but firm. Drain and allow to cool.


     
Place squash, flat side down, on a smooth surface; scoop out pulp, leaving a 1/4 inch shell. Chop pulp.


     
Combine pulp, corn, pimento, green onions, salt and pepper; mix well. Spoon stuffing into shells. Place squash in a shallow baking pan, put enough water to cover bottom of pan.


     
Bake at 350 degrees for 25 minutes. Remove from oven, sprinkle cheese over squash. Bake 5 minutes or until cheese melts. garnish platter with tomatoes and parsley.