Stuffed White Squash - cooking recipe

Ingredients

2 medium pattypan squash (about 1 1/4 lb.)
2 Tbsp. water
3 Tbsp. butter or margarine
1 small onion, chopped
2 Tbsp. chopped green pepper
1 egg, beaten
1/2 c. herb-seasoned stuffing mix
1/2 c. (2 oz.) shredded sharp Cheddar cheese
1/2 c. (2 oz.) shredded Swiss cheese
grated Parmesan cheese

Preparation

Place squash in a pie plate; add water.
Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape.
Microwave on High 7 to 8 minutes; rearranging after 2 minutes.
Remove from dish and set aside.
Place butter in pie plate and microwave at High 50 seconds.
Stir in onion and green pepper; microwave at High 2 minutes.
Combine sauteed vegetable, egg and next 3 ingredients.
Set aside. Remove a slice from stem end of each squash.
Scoop out and discard pulp, leaving 1/4-inch shells.
Spoon stuffing mixture into shells; sprinkle with Parmesan cheese.
Place squash in pie plate and microwave, uncovered, at High 2 minutes or until thoroughly heated.
Yield: 2 to 4 servings.