Cheese Stuffed Patty Pan Squash

Ingredients

• 1 lb patty pan squash
• 2 Tbsp Fennel Salt Mix
• 8 oz garlic & herb soft cheese
• 8 oz shredded cheddar
• ½ cup panko
• ½ bundle chives
• Salt & Pepper to taste

Instructions

Preheat your oven to 425°F. Cut the stem ends off the patty pan squash and scoop out the insides so you’re left with a hollow shell. Keep the flesh for the filling.

Generously season the insides with 1 Tbsp Fennel Salt Mix put the in the oven for a few minutes while you make the filling. Chop up the squash insides until it’s bite-sized. Combine the squash flesh, soft cheese, half the shredded cheddar, panko, half the chives, and remaining Fennel Salt Mix. Stir to combine well. Remove the squash from the oven and fill with your mixture. Top with remaining shredded cheddar and return to the oven for 15-20 minutes, or until the cheese on top is nicely browned.

Garnish with remaining chives & serve.