Stuffed Yellow Squash Recipe
This Stuffed Yellow Squash recipe is from family cookbook and you can be rest assured that it works. The primary ingredient in Stuffed Yellow Squash is always Vegetable. This Stuffed Yellow Squash makes a compelling Side Dish for most party meals. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
3 medium-size yellow squash
Vegetable cooking spray
1 tablespoon plus
1 1/2 teaspoons minced onion
1 teaspoon chopped fresh parsley
1 tablespoon fine, dry breadcrumbs
1 hard-cooked egg, finely chopped
1 tablespoon diced pimiento
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
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.
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.
