4 Medium-sized patty pan squash
4 scallions, chopped, white and green parts separated
1 shredded carrot
6 cloves green garlic or 3 cloves aged (regular) garlic, minced
1/3 C crushed almonds
1/3 C creme fraiche, butter milk or plain yogurt
4 T shredded cheddar cheese
Salt and pepper to taste
4 T olive oil
Method:
Preheat oven to 375. Wash and trim both ends off of each squash. Stem for about 15 minutes, until middles can be pierced deeply with a fork. Set aside to cool. When they are cool enough to handle scoop out enough of each squash to make a nice deep cup, without going through the other side. Drain and chop squash innards. Coat a baking dish with olive oil and arrange squash cups in it. Saute white of the scallions and garlic until transparent. Add carrot, chopped squash, salt and pepper. When carrot is bright orange, add the almonds. Turn off heat and add creme fraiche. Stir to combine. Fill each squash cup to slightly over flowing and bake for 25-30 minutes. Add shredded cheese to the top of each and bake for another 5 minutes to allow cheese to melt.
