Baked Summer Squash With Almonds Recipe
Ingredients
6 small yellow squash
Salt and pepper to taste
1/4 teaspoon sage
2 tablespoons sugar
1 cup shredded almonds
4 tablespoons butter
1 egg
1/2 cup toasted crumbs
Paprika
Directions
Boil squash 10 minutes in salted water; remove from water.
Cut a slice from one side of each squash; remove centers with spoon.
Season with salt, pepper, sage, and sugar.
Saute almonds in butter.
Add to mixture; mix well.
Add egg and half the crumbs.
Fill squash cups with mixture; place on baking sheet.
Top with buttered crumbs; sprinkle with paprika.
Bake in preheated 350°F oven 30 minutes.
Cut a slice from one side of each squash; remove centers with spoon.
Season with salt, pepper, sage, and sugar.
Saute almonds in butter.
Add to mixture; mix well.
Add egg and half the crumbs.
Fill squash cups with mixture; place on baking sheet.
Top with buttered crumbs; sprinkle with paprika.
Bake in preheated 350°F oven 30 minutes.
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