Momosita's Scallop Squash (patty Pan) Gratin

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
• 3 boil the squash covered in 1 inch of water for 2 minutes.
• 4 line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
• 5 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.
• 6 in a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
• 7 add the sauteed vegetables to the breadcrumb mixture. mix gently and then spoon it over the tops of the squash (they will be overflowing).
• 8 sprinkle the parmesan cheese over the top and replace the squash tops.
• 9 bake for 30 minutes.