Stuffed Pattypan Squash with Corn

6 medium pattypan squash
1 tsp seasoned salt
2 eggs, well beaten
¼ tsp white pepper
7 ounces cooked sweet corn, shaved from cob
½ cup shredded sharp cheese
1-2 ounce jar diced pimiento, drained cherry tomatoes
2 tbsp. Chopped green onion
fresh parsley sprigs

1. Wash squash thoroughly. Drop in boiling salted water, reduce heat and cook, covered, 15 minutes or until tender but firm. Drain and allow to cool to the touch.

2. Place squash, flat side down, on a smooth surface, scoop out pulp, leaving ¼ inch shell. Chop pulp and combine with next 6 ingredients, stirring well.

3. Spoon stuffing mixture into shells. Place squash in a shallow baking pan, pour in enough water to cover bottom of pan to prevent sticking. Bake at 350 degrees for 25 minutes.

4. Remove from oven, sprinkle cheese over squash, bake 5 minutes or until cheese melts. Arrange squash on a platter with tomatoes and parsley. Yield 6 servings.