Preheat the oven: Preheat your oven to 200°C (392°F).

Prepare the squash: Wash and dry the pattypan squash. Cut the top and tail so that the squashes can sit flat on a baking tray (see pictures/video). Cut each squash in half and scoop out the middle, leaving enough flesh to hold the filling.

Season the squash

Season the Squash: Brush the backs of the squash halves with olive oil. Sprinkle insides with salt and pepper.

Make your own filling

Optional, if making your own filling: mix the cream cheese with chopped chives, garlic powder and a little salt.

Stuff the squash

Stuff the Squash: Spoon the cream cheese mixture into each squash half, about 1 teaspoon. Press firmly into the squash. Top each stuffed squash with a little Mozzarella.

Bake the squash

Bake: Place the stuffed squash halves on a baking sheet lined with parchment paper. Bake in the preheated oven for 13-15 minutes, or until the cheese is golden brown and bubbly.

Serve the squash

Serve: Remove from the oven and let cool slightly before serving. These are great warm and cold!