Baked Summer Squash With Almonds Recipe
Ingredients
| Yellow squash | 6 Small | |
| Sage | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Almonds | 1 Cup (16 tbs), shredded | |
| Butter | 4 Tablespoon | |
| Egg | 1 | |
| Crumbs | 1/2 Cup (16 tbs), toasted | |
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
