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Stuffed Pattypan Squash
Cook pattypan squash in boiling salted water to cover 8 to 10 minutes or until tender but still firm. Set aside until cool enough to handle. Cut a 1/2-inch slice from the stem end of each squash. Scoop out the seeds, leaving the shells intact. Place shells in a 9x13-inch pan that has been sprayed with vegetable cooking spray. Melt the butter in a skillet over medium heat. Sauté the zucchini, yellow squash, onion, thyme and pepper for 2 minutes. Remove from heat, and spoon an equal amount into each pattypan shell. Sprinkle evenly with Parmesan cheese. Bake at 400°F for 15 minutes. Makes 6 servings. end recipe
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