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Stuffed Summer Squash

User Rating4.0 out of 5 (1 Reviews)  Write a Review

By Diana Rattray, About.com

Scroll down to see more summer squash recipes.

Ingredients:

  • 2 medium yellow summer squash, halved lengthwise
  • 1 tablespoon olive oil
  • 2 tablespoons plus 1 1/2 teaspoons butter, divided
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped pepperoni
  • 1/4 cup grated Parmesan cheese, divided
  • 4 tablespoons fine bread crumbs, divided
  • 1 tablespoon minced fresh parsley
  • salt and pepper, to taste

Preparation:

Remove pulp from squash, leaving 1/4-inch thick shells. Chop pulp and reserve.

Cook shells gently in hot oil in a covered skillet over medium-low heat. Turn shells once, cooking about 2 to 3 minutes on each side, or until just tender. Transfer to a rack, cool and pat dry with a paper towel.

Add 1 1/2 teaspoons butter to oil in skillet. Add squash pulp and onion. Cook until onion is tender.

Stir in pepperoni, 1 tablespoon Parmesan cheese, 2 tablespoons bread crumbs, parsley, and salt and pepper to taste.

Fill shells with squash mixture.

Mix remaining Parmesan cheese and bread crumbs. Sprinkle over squash. Dot with remaining butter.

Broil squash 4 inches from heat for 2 to 3 minutes, or until golden brown.

Serves 4.

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User ReviewsWrite Review
4 out of 5 4 out of 5
Great Use For SquashAugust 19, 2007By auntskippy
"I've never cooked squash before and was pleasantly surprised at how flavorful it was! One thing i wasn't prepared for in the recipe was, after scooping out the pulp, the seeds need to then be removed, too. The recipe doesn't mention this and it takes a little effort. Also, I recommend using as much of the pulp as possible so you have enough to fill the scooped out area. I substituted cilantro for the parsley and it tasted great. I""d definitley make this again."

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