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Stuffed Summer Squash Recipe
|Summer squash||4 Small|
|Chopped green pepper||2 Tablespoon|
|Finely minced onion||2 Tablespoon|
|Finely diced celery||2 Tablespoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Canned mushrooms||4 Ounce|
|Parsley flakes||1 Tablespoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Dry bread crumbs||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1154 Calories from Fat 582
% Daily Value*
Total Fat 66 g102.1%
Saturated Fat 39.9 g199.5%
Trans Fat 0 g
Cholesterol 161.3 mg53.8%
Sodium 1837.9 mg76.6%
Total Carbohydrates 118 g39.2%
Dietary Fiber 18.6 g74.5%
Sugars 22.9 g
Protein 21 g42.2%
Vitamin A 108.2% Vitamin C 295.8%
Calcium 54.6% Iron 121.2%
*Based on a 2000 Calorie diet
Saute green pepper, onion and celery in butter until onion is transparent.
Mince mushrooms; add to onion mixture with seasonings.
Stir in bread crumbs; heat through.
Halve squash lengthwise; scoop out pulp.
Add pulp to crumb mixture; blend well.
Heap stuffing into squash shells; place in baking pan.
Drizzle 1/4 to 1/2 teaspoon sherry over stuffing in each shell.
Bake, covered, in 350-degree oven for 10 minutes.