Baked and Stuffed Patty Pan Squash

|Baked and Stuffed Patty Pan Squash|parsley spring onion|4 patty pan squashes halve the quantity if using larger squash250g cottage cheese1 tablespoon parsley chopped1 teaspoon tarrragon chopped2 spring onion chopped4 tablespoon double cream1 pinch cayene pepper|Steam the squash in 1cm of water in a shallow pan with a tight lid. Cook till tender but still retaining shape. Drain and cool. Cut out a lid from the stalk end with a shary knife. Hollow out the centres not too much so squash does not collapse. Chop the pulp and drain off any excess liquid. Mix all the other ingredients and the squash pulp together in a bowl season to taste with salt and pepper. Spoon into cavities of the squash overfilling each and replace the lids. Place on an oiled or buttered dish and bake for about 20 mins at 180c.|30.00 minutes|1|/boxmaster