Momosita'S Scallop Squash (Patty Pan) Gratin - cooking recipe

Ingredients

12 small scallop squash
2 tablespoons butter
1 small onion, diced
1 garlic clove, minced
3/4 cup sweet corn
1/8 teaspoon paprika
1 pinch sugar
salt and pepper (I use garlic salt)
handful chopped cherry tomatoes (the sweeter, the better)
3/4 cup breadcrumbs
2 eggs
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 cup parmesan cheese

Preparation

Preheat oven to 350 degrees.
Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
Boil the squash covered in 1 inch of water for 2 minutes.
Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
Sprinkle the parmesan cheese over the top and replace the squash tops.
Bake for 30 minutes.