Stuffed Summer Squash Recipe
Haven't tried this yummy Stuffed Summer Squash recipe, yet? I am sure you will love it! A good way to use up Vegetable is to make some irresistible Stuffed Summer Squash. It is an ideal Side Dish. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
2 lb summer squash
1 cup cottage cheese
2 tsp pimiento, chopped
1/2 tsp vegetable salt
2 eggs, beaten
1/2 tsp celery seed
1/4 cup celery, chopped
1/4 cup green onion, chopped
1 /4 cup mushrooms, chopped
6 Tbsp margarine
1 cup Cheddar cheese, grated
Sour cream
Directions
Steam squash until crisp-tender.
Cut off stem ends and scoop out center seeds leaving enough squash to provide a casing for stuffing.
In a bowl combine cottage cheese, pimiento, vegetable salt, eggs, and celery seed.
Saute celery, green onions, and mushrooms in 2 Tbsp margarine until tender.
Stir into seasoned cottage cheese.
Spoon stuffing into squash cases and dot with margarine.
Sprinkle top with Cheddar cheese.
Place squash in baking pan with sufficient water to barely cover bottom of pan.
Cover and bake for 10 to 15 minutes in a 400 degree oven.
If you like, top each squash with 1 Tbsp of sour cream the last 5 minutes of baking.
Cut off stem ends and scoop out center seeds leaving enough squash to provide a casing for stuffing.
In a bowl combine cottage cheese, pimiento, vegetable salt, eggs, and celery seed.
Saute celery, green onions, and mushrooms in 2 Tbsp margarine until tender.
Stir into seasoned cottage cheese.
Spoon stuffing into squash cases and dot with margarine.
Sprinkle top with Cheddar cheese.
Place squash in baking pan with sufficient water to barely cover bottom of pan.
Cover and bake for 10 to 15 minutes in a 400 degree oven.
If you like, top each squash with 1 Tbsp of sour cream the last 5 minutes of baking.
