Cook Time: 15 minutes
Total Time: 15 minutes
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:
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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