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Whether creamy white or sunny yellow, the cute, squat pattypan squash has firmer flesh than other squash, so it holds its shape better during baking.
- Preheat oven to 375F. Slice off stem ends of squash. Scoop out centers, leaving shells about 1/2-inch thick. Lightly salt and pepper squash cavities, and set aside.
- Mix bread cubes, “sausage,” apple, pecans, parsley, sage, onion powder, allspice, and salt and pepper to taste in medium bowl. Add vegetable broth to moisten.
- Tightly pack each squash with stuffing. Brush tops of stuffing with olive oil, set stem ends on top and place in 9×13-inch baking dish. Pour 1/2 inch water in bottom of baking dish, cover tightly with foil and bake 1 hour, or until squash is tender.
- Uncover, and bake 10 minutes more, or until tops are lightly browned. Serve hot.
- Serving Size Serves 4
- Calories 265
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 6 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 585 mg
- Sugar Content 9 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g