Individual Squash & Brie Gratins

Individual Squash & Brie Gratins:

Serves 4

Ingredients:

5-6 pattypan squash

1 tsp olive oil

1/2 white onion

4 cloves garlic

1/4 cup fresh herbs (we used a blend of oregano, thyme, and whatever other mystery herbs that voluntarily grew this year)

1/2-1 cup Italian seasoned bread crumbs

3 oz. double cream brie

1/4 cup shredded mozzarella and provolone cheese

salt & pepper to taste

Core the squash into bowls (a melon baller worked well). Chop up the squash insides. Dice the onion. Mince the garlic. Do whatever other logical steps that are involved in prepping the ingredients, such as roughly chopping the herbs, cutting the brie into little blobs, and preheating the oven to 400ºF.

Heat olive oil over medium heat. Sauté onions for one minute. Add squash and garlic. Cook for about 5 minutes until cooked through, but not browned. Mix in the herbs, bread crumbs, brie, cheeses, salt and pepper.

Put the squash bowls in a greased baking dish. Scoop the filling into the squash bowls. (There will probably be some filling left over. Eat it before your family notices.) Sprinkle some bread crumbs on top of each filled squash. Bake for about 20 minutes… I guess. Mine are still in the oven. I figured I could write up the recipe while they are cooking and before I forget what I did.