Stuffed Yellow Squash Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 3 medium-size yellow squash
 Vegetable cooking spray
 1 tablespoon plus
 Onion1 1/2 Teaspoon, minced
 Parsley1 Teaspoon, chopped
 Breadcrumbs1 Tablespoon
 1 hard-cooked egg, finely chopped
 Pimiento1 Tablespoon, diced
 Salt1/8 Teaspoon
 Pepper1/8 Teaspoon
 Parmesan cheese1 Tablespoon, grated

Directions

Place whole squash in a medium saucepan with boiling water to cover.
Cook 8 minutes or until tender but firm.
Drain squash well, and let cool to touch.
Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell.
Set aside.
Chop pulp, and set aside.
Coat a small skillet with cooking spray; place over medium-high heat until hot.
Add onion and parsley to skillet, and saute until onion is tender.
Stir in squash pulp, breadcrumbs, egg, pimiento, salt, and pepper.
Spoon mixture into squash shells, sprinkle each with 1/2 teaspoon Parmesan cheese.
Place in a baking dish coated with cooking spray.
Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
Quantcast