Stuffed Patty Pan

Stuffed Patty Pan

4 medium-sized patty pan squash

1/2 small onion, chopped fine

3 cloves garlic, minced

1 t fresh thyme

1 t freshly ground black pepper

3 T fresh basil

1 t fennel seed

1 c freshly grated parmesan cheese

1 can (15 ounces) great northern beans (or other white beans), rinsed and drained

Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 6 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.

When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.

Preheat the oven to 375 F.

Sauté the onions and garlic in a large, non-stick skillet for about 5 minutes until soft; add diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.

Place the squash in an 8×8-inch baking pan. Spoon the stuffing into each shell, alternating layers with cheese; be sure to really pack it into the shell, cover top with remaining cheese. Bake for about 20 minutes or until the tops begin to brown.