Mushroom Stuffed Yellow Squash Recipe
Summary
Ingredients
4 medium-size yellow squash
1/2 pound fresh mushrooms, chopped
1 small onion, chopped
1 clove garlic, minced
1/4 cup butter or margarine
1 cup soft breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper Sliced radishes (optional)
Directions
Wash squash thoroughly; cook in boiling water to cover 8 to 10 minutes or until tender but still firm.
Drain and cool slightly.
Remove and discard stems.
Cut each squash in half length wise; remove and reserve pulp, leaving a firm shell.
Chop pulp, and set aside.
Saute mushrooms, onion, and garlic in butter in a skillet until tender.
Remove from heat; stir in squash pulp, breadcrumbs, salt, and pepper.
Place squash shells in a 13- x 9- x 2-inch baking dish.
Spoon squash mixture into shells.
Bake at 350° for 15 minutes.
Garnish with sliced radishes, if desired.
Drain and cool slightly.
Remove and discard stems.
Cut each squash in half length wise; remove and reserve pulp, leaving a firm shell.
Chop pulp, and set aside.
Saute mushrooms, onion, and garlic in butter in a skillet until tender.
Remove from heat; stir in squash pulp, breadcrumbs, salt, and pepper.
Place squash shells in a 13- x 9- x 2-inch baking dish.
Spoon squash mixture into shells.
Bake at 350° for 15 minutes.
Garnish with sliced radishes, if desired.
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