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Cook Time : 15min
Course : Side Dish
Special : Easy
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Stuffed Squash Recipe

From Diana Rattray,
Your Guide to Southern Food.
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Easy stuffed squash with bread crumb stuffing.

INGREDIENTS:

  • 6 medium yellow summer squash
  • 1 cup soft bread crumbs
  • 2 tablespoons melted butter
  • 1 egg, beaten
  • 1 tablespoon finely minced onion
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon minced parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

PREPARATION:

Boil squash until just tender; drain. Cut squash in half lengthwise and scoop out pulp, leaving stems intact.

Combine bread crumbs with melted butter, reserving 2 tablespoons of the crumbs for topping. Mix hot squash pulp with buttered crumbs; stir in remaining ingredients. Spoon bread crumb mixture into squash shells. Sprinkle with reserved buttered crumbs. Bake in a 350° oven until tops are lightly browned.
Serves 8 to 12.

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