Cupcake Squash

Activate your inner gourmet with this stuffed squash! Cupcake is a hybrid squash shaped like a cupcake, with the soft, edible skin of a zucchini and the delicate, sweet flavor of a patty-pan squash. The cupcake squash is great for roasting, grilling, boiling and stuffing!

cupcake squash

Recipe (courtesy of Burpee)

2 “Cupcake” squash, about 4 inches in diameter
2 T. low-fat sour cream
2 T. grated parmesan cheese
3 T. fresh bread crumbs
1 T. extra-virgin olive oil
1 egg
2 T. fresh thyme.

Preheat oven to 400 degrees F. Slice off the top third portion of each squash. Scoop out seeds. Steam lower portions, cut side down and tops, cut side up for about 5 minutes. Remove tops and continue steaming squash “bowls” for another 2-3 minutes. Do not overcook. Mix remaining ingredients. Add flesh of tops and reserve 1 T. breadcrumbs. Fill squash “bowls” with mixture and sprinkle with reserved breadcrumbs. Bake at 400 degrees F for 20 minutes. Optional: add chopped boiled ham or sauteed, seasoned ground beef to the mixture. Season to taste.