From Chow Bella Paleo
4 pattypan squash, about 3 inches across
3/4 cups minced onion
1/4 cup dry white wine (or chicken stock)
2 tsp butter
1 large egg
1/4 cup softened cream cheese
1/2 cup cooked spinach (thaw 1/4 lb frozen spinach and squeeze out all the water)
Salt and pepper, to taste
Pinch fresh thyme
1/4 cup grated Swiss cheese
1/2 cup chicken stock
4 tsp grated Parmesan cheese
1. Drop pattypans into a large stockpot of boiling water and blanch 10-15 minutes, or until they start to yield to pressure. When cool enough to handle, trip and discard stem end, making it flat, and then using a paring knife to remove the blossom button. Make a cup by carving out a core at the blossom end, then use a melon baller to remove the flesh, being careful not to puncture the skin. Leave 1/4-inch of flesh.
2. Add squash pulp to a clean kitchen towel and squeeze out all the water.
3. Meanwhile, add onions and wine (or stock) and simmer until tender, about 7-8 min. Add butter and squash pulp and cook until liquid evaporates and the mixture begins to brown lightly. Set aside to cool slightly.
4. Combine egg, cream cheese, spinach, salt and pepper to taste, thyme, and swiss cheese in a bowl. Add cooled squash mixture.
5. Preheat oven to 400 degrees F.
6. Place squash in a square baking dish. Add filling, pressing the mixture down into the squash cups and mound it up. Pour stock around the squash. Sprinkle a teaspoon of Parmesan on top of each squash. Bake 15-20 minutes or until the Parmesan has browned. Serve with a drizzle of the pan juices, if desired.
Recipe can be made ahead of time and stopped at two time points: after blanching the squash, cool, cover, and refrigerate until use. After baking the squash, they can be held in a warm oven about 20 minutes before serving.