Sage and Tarragon Stuffed Squash Flowers

Ingredients:
16-20 fresh squash flowers, still slightly closed
4 oz cup cream cheese
4 fresh sage leaves
2 tbsp fresh tarragon
1 clove garlic
1 egg
4 tbsp olive oil
Salt and pepper, to taste

Directions:

- In a food processor, blend cream cheese, sage, tarragon, garlic and egg until smooth.
- Use fingers to gently pry open flowers.  Scoop 1 spoonfull of mixture into each flower.  Press closed.

- In a small skillet, heat olive oil over medium low.

- Place stuffed flowers in oil and fry on each side for 20-30 seconds.

- That's it!  Enjoy as a side or on top of rice.