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Stuffed Summer Squash Recipe
|Mushrooms||1⁄4 Cup (4 tbs), chopped|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Cottage cheese||1 Cup (16 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Vegetable salt||1⁄2 Teaspoon|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Eggs||2 , beaten|
|Summer squash||2 Pound|
|Pimiento||2 Teaspoon, chopped|
|Sour cream||1 Tablespoon|
Serving size: Complete recipe
Calories 1764 Calories from Fat 1249
% Daily Value*
Total Fat 141 g217.1%
Saturated Fat 50.9 g254.5%
Trans Fat 0 g
Cholesterol 605.6 mg
Sodium 2650.7 mg110.4%
Total Carbohydrates 47 g15.6%
Dietary Fiber 11.8 g47.2%
Sugars 31.9 g
Protein 89 g177.5%
Vitamin A 166.8% Vitamin C 288.2%
Calcium 152.8% Iron 45.4%
*Based on a 2000 Calorie diet
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.