Ingredientes para Mom's Stuffed Pattypan Squash
- 6 medium pattypan squash
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Kosher Salt
- Fresh Ground Pepper
- 1 1/2 cups milk
- Cheddar Cheese
- Saltine Crackers
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Cómo preparar Mom's Stuffed Pattypan Squash
- Preheat oven to 350°F (175°C).
- Wash and halve 6 medium pattypan squash. Remove seeds and pulp with a spoon, reserving the scooped-out squash.
- Lightly salt and drain the reserved squash pulp.
- Make the white sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, until lightly browned (about 1 minute).
- Gradually whisk in 1 1/2 cups of milk, stirring constantly until smooth and thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Remove from heat. Stir in 1 cup of shredded cheese (cheddar, mozzarella, queso ranchero, etc.) and 1/2 cup crushed saltines.
- Add the drained squash pulp to the cheese sauce and mash with a potato masher until mostly smooth.
- Taste and adjust seasonings (add cumin, chili powder, Italian seasoning, etc., as desired).
- Fill each pattypan squash half generously with the cheese sauce mixture, pouring any excess into a baking dish.
- Bake for 15-20 minutes, or until the squash is tender and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
2g
Fat
57g
Carbs
7g