Stuffed Summer Squash Recipe
Would you like to try a special Stuffed Summer Squash recipe? This Stuffed Summer Squash makes a compelling Side Dish for most party meals. The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Stuffed Summer Squash recipe. Once tasted, I am sure you would love to prepare this Stuffed Summer Squash recipe for your dear ones!
Ingredients
3 tablespoons oil
1 onion, chopped
3/4 pound chopped cooked meat
1 cup chopped mushrooms
1 tablespoon flour
1 cup gravy or tomato sauce
1 tablespoon soy or Worcestershire sauce
1 tablespoon mixed herbs
1/4 cup leftover peas, beans, carrots, corn, or rice
1 summer squash, about 2 pounds
3 tablespoons dried white bread crumbs
A little melted butter
2 tablespoons chopped parsley
Directions
Heat oil; cook onion until golden brown.
Add meat and mushrooms; cook 2 minutes.
Sprinkle with flour; mix in.
Add enough gravy to moisten; do not make too soft.
Add soy sauce, mixed herbs, and vegetables.
Cut squash in half lengthwise; remove seeds.
Or cut into 1 1/2 inch thick rings; remove seeds.
Boil 5 minutes; drain.
Put in buttered ovenproof dish; fill with meat mixture.
Sprinkle with dried white bread crumbs.
Pour a little melted butter over it.
Pour remaining gravy around squash.
Cook in preheated 375 °F oven about 35 to 50 minutes, according to thickness of squash.
Test with skewer; when tender, sprinkle with parsley
Add meat and mushrooms; cook 2 minutes.
Sprinkle with flour; mix in.
Add enough gravy to moisten; do not make too soft.
Add soy sauce, mixed herbs, and vegetables.
Cut squash in half lengthwise; remove seeds.
Or cut into 1 1/2 inch thick rings; remove seeds.
Boil 5 minutes; drain.
Put in buttered ovenproof dish; fill with meat mixture.
Sprinkle with dried white bread crumbs.
Pour a little melted butter over it.
Pour remaining gravy around squash.
Cook in preheated 375 °F oven about 35 to 50 minutes, according to thickness of squash.
Test with skewer; when tender, sprinkle with parsley
