Stuffed Cupcake Squash Recipe

3 cupcake squashes
2 T sour cream
2 T Parmesan cheese
3 T bread crumbs
1 T olive oil
1 egg
2 T thyme


Slice off the top of the squash.  Scoop out the seeds.  Steam for 8 minutes. Do not overcook.

Mix the remaining ingredients and the flesh of the steamed tops.  Fill the bowls with the mixture and sprinkle with bread crumbs.  Bake at 400 degrees for 20 minutes.

You could also add chopped ham and salt and pepper to the mixture if desired.