Yellow Squash With Corn And Tomatoes Recipe
Ingredients
6 young yellow squash (uniform in size), halved lengthwise
1 tablespoon unrefined oil
1 tablespoon chopped onion
1 medium-sized tomato, chopped, with seeds removed
1/4 cup whole kernel corn
1 egg yolk, beaten sea salt and pepper to season
Buttered whole wheat toast crumbs
3 very thin pimento strips
1 big sprig parsley
Directions
Parboil or steam squash.
When tender, but not soft, scoop out centers and place shells in colander to drain.
Turn cut side down to drain well.
In a skillet, saute the onion in the oil.
Mash the centers of squash and add to the onion.
Add tomato, corn, and egg yolk.
Season with sea salt and pepper.
Fill cavity of squash with skillet mixture and sprinkle buttered toast crumbs on top.
Bake 20 minutes at 350°.
Remove and garnish with pimento strips and parsley sprig.
When tender, but not soft, scoop out centers and place shells in colander to drain.
Turn cut side down to drain well.
In a skillet, saute the onion in the oil.
Mash the centers of squash and add to the onion.
Add tomato, corn, and egg yolk.
Season with sea salt and pepper.
Fill cavity of squash with skillet mixture and sprinkle buttered toast crumbs on top.
Bake 20 minutes at 350°.
Remove and garnish with pimento strips and parsley sprig.
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