Stuffed Patty Pan Squash - cooking recipe

Ingredients

4 pattypan squash
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
1 bunch fresh spinach, finely chopped
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
1 dash cayenne pepper (optional)
1/4 cup shredded mozzarella cheese, divided
1 large egg, lightly beaten
hot water as needed

Preparation

Preheat oven to 375 degrees F (190 degrees C).
Fill a large pot half-full with water; bring to a boil. Cook squash in the boiling water until tender, 5 to 10 minutes. Remove squash from water and allow to cool. Cut about 1/2 inch from the top of each squash and remove the insides to hollow the squash. Set squash insides aside.
Melt butter and oil in a skillet over medium heat; cook and stir garlic until softened, 1 to 2 minutes. Add spinach and Worcestershire sauce; cook and stir until spinach is tender, 3 to 4 minutes. Transfer spinach mixture to a bowl to partially cool. Season with salt, black pepper, and cayenne pepper.
Stir 1/2 of the mozzarella cheese and egg into spinach mixture; spoon into the hollowed squash. Arrange stuffed squash in a single layer on a baking sheet; top with remaining cheese. Pour enough hot water into pan to fill about 1/2-inch.
Bake in the preheated oven until squash is tender, 25 to 30 minutes.