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Stuffed Yellow Squash Recipe
|Yellow squash||3 Medium|
|Minced onion||1 1⁄2 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Dry bread crumbs||1 Tablespoon|
|Hard boiled eggs||1|
|Diced pimiento||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 908 Calories from Fat 100
% Daily Value*
Total Fat 19 g29.8%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 254.9 mg
Sodium 695 mg29%
Total Carbohydrates 143 g47.6%
Dietary Fiber 41.8 g167.2%
Sugars 83.8 g
Protein 64 g128.4%
Vitamin A 16.4% Vitamin C 11.1%
Calcium 22.9% Iron 10.3%
*Based on a 2000 Calorie diet
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.
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 350Â° for 20 minutes or until thoroughly heated.