Recipe Ingredients1 package phyllo dough sheets
1 stick butter melted
2 tbl. olive or canola oil
3 cups yellow squash
1 box chicken broth
1 large onion diced
2 slices bacon
4 cloves garlic
1 can Rotel tomatoes
3/4 cup Italian bread crumbs
2 1/2 cups shredded cheddar cheese
1/2 to 3/4 cup cream or fat free half and half
Salt and pepper
DirectionsPreheat oven to 350.
Cut phyllo dough in 1/4ths to line cupcake baking sheet. For each "cup", brush butter on 10 of the 1/4 sheets and line the cup. When all are lined, put in oven and bake for 5 to 8 minutes.
In large dutch oven, heat oil. Add bacon strips. Add onion and garlic. Saute for a few minutes.
Add squash, Rotel and chicken stock. Boil until squash is tender. Drain.
In large mixing bowl, add drained squash mixture (remove bacon and discard). Add bread crumbs, egg, cream and all but 1/2 cup cheese.
Put this mixture into browned phyllo cups and add remaining cheese to top. Bake until done about 20 minutes.
When baked and cooled, remove phyllo cups and put on serving dish. Garnish with parsley. YUMMY and ELEGANT!