Cheesy Stuffed Pattypan Squash Cups

Instructions

1. Wash and dry the pattypan squash. Cut each squash in half and carefully scoop out the inside flesh to create cups. Reserve the scooped-out flesh.
2. In a pan, sauté the chopped onion in olive oil until softened. Add the reserved squash flesh, turmeric, and salt. Cook until the squash flesh is tender.
3. Stir in the tomato paste and mix well. Remove from heat and let the filling cool slightly.
4. Lightly brush the inside of the squash cups with olive oil and sprinkle with black pepper.
5. Fill each squash cup with the prepared onion-squash mixture. Top generously with shredded cheddar cheese and chili flakes to taste.
6. Place the filled squash cups in a baking dish or a covered pan on the stovetop. Bake in a preheated oven or cook covered on the stovetop for 25 minutes, or until the squash is tender and the cheese is melted and bubbly.
7. Serve warm and enjoy!