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Stuffed Squash Recipe
|Zucchini/Yellow summer squash||4 Medium|
|Mushrooms||1⁄2 Pound, chopped|
|Finely diced cooked ham/Prosciutto||3⁄4 Cup (12 tbs)|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped parsley||2 Tablespoon|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 821 Calories from Fat 395
% Daily Value*
Total Fat 48 g74%
Saturated Fat 28.6 g143.2%
Trans Fat 0 g
Cholesterol 182.2 mg60.7%
Sodium 2912.7 mg121.4%
Total Carbohydrates 53 g17.8%
Dietary Fiber 11.8 g47.2%
Sugars 18.4 g
Protein 54 g108.3%
Vitamin A 103.9% Vitamin C 272.8%
Calcium 70.6% Iron 44.1%
*Based on a 2000 Calorie diet
Scoop out and reserve pulp, leaving walls 1/8 inch thick.
Sprinkle cavities with 1/2 tea spoon of the salt and turn upside down on a rack to drain.
Chop reserved pulp and cook in butter over medium heat.
Add mushrooms and cook 2 to 3 minutes.
Remove from heat and add ham, bread crumbs, parsley, pepper and remaining salt.
Toss mixture lightly until thoroughly combined.
Wipe salt and moisture from zucchini shells and fill with stuffing.
Sprinkle with grated cheese.
Place in an oiled baking dish and bake in a preheated 350Â° oven about 25 minutes or until cheese is melted and golden.
8 appetizer or 4 main course servings.
Summertime squashes lend themselves particularly well to stuffing.
Use your favorite meat loaf mixture or bind diced cooked lamb or chicken in a curry sauce and mound it in the shells.
Inspect the refrigerator for leftovers and see what you can create.