Stuffed Patty Pan Squash
2 med. patty pan squash
½ tin sweetcorn, drained
½ red pepper
6 cherry tomatoes - quartered
Fresh parsley sprigs
2 spring onions - chopped
100g feta cheese - cubed
salt and freshly ground pepper to season
Wash squash. Place in boiling salted water; reduce heat and cook covered for 15 minutes or until tender, but firm. Drain and allow to cool.
Place squash, flat side down, on a smooth surface; scoop out the pulp, leaving a 1/4 inch shell. Chop pulp.
Combine pulp, sweetcorn, peppers, spring onions and salt and pepper; and mix well. Spoon stuffing into shells. Place squash in a shallow baking pan, put enough water or oil to cover bottom of pan to avoid sticking.
Bake at 180 C for 25 minutes. Remove from oven, sprinkle cheese over squash. Bake for a further 5 minutes or until cheese melts.
Garnish with tomatoes and parsley.