Activate your inner gourmet! Stuff Cupcake squash with sweet, savory flavor. 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. Here's a creamy, flavorful and healthy stuffing recipe to enjoy your garden's harvest!
3 Cupcake squash, about 4 inches in diameter
2 tablespoons low-fat sour cream
2 tablespoons grated parmesan cheese
3 tablespoons fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 egg
2 tablespoons fresh thyme
Preheat oven to 400°F. Slice off the top third portion of each squash. Scoop out the seeds. Steam lower portions cut side down and tops cut side up for about 5 mins. Remove tops and continue steaming squash bowls for another 2 to 3 minutes. Do not overcook. Mix remaining ingredients. Add flesh of three tops and reserve 1 tablespoon of breadbrumbs. Fill squash bowls with mixture and sprinkle with reserved breadcrumbs. Bake at 400°F for 20 minutes. Optional: add chopped boiled ham or sauteed, seasoned ground beef to the mixture. Season to taste.