Stuffed Squash
"From Taste of the South Magazine, fall 2007. Posting this to try later."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
12 squash halves
- Serves:
- 6
ingredients
- 6 small crookneck yellow squash
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup water
- 4 tablespoons unsalted butter, divided
- 1 1⁄2 cups herb-flavored seasoned stuffing mix
- 1⁄2 cup diced zucchini
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped onion
- 1⁄4 cup sour cream
- 1⁄2 cup plus 1/3 c shredded cheddar cheese, divided
directions
- Preheat the oven to 350 degrees. Lightly grease a baking sheet with cooking spray.
- Halve squash lengthwise and trim ends. Place squash, cut side down, on baking sheet, Brush with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until squash is fork-tender. Remove from baking sheet and cool.
- When squash halves cool enough to handle, scoop pulp from center of each half. Mash pulp and set aside. Return halves to baking sheet; set aside.
- In a saucepan, combine 1/2 c water and 2 Tbsp butter. Bring to a boil over medium heat. Remove from heat and stir in stuffing mix. Set aside.
- In a large skillet, melt remaining butter over medium heat. Add zucchini, celery, and onion; cook for app. 5 minutes, or until tender. Add stuffing mixture and reserved squash pulp; stir well. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
- Divide stuffing among squash halves.
- Bake for 25 minutes, or until wasrm and squash reaches desired consistency.
- Top squash with remaining 1/3 c cheese. Return to oven for 5 minutes more, or until cheese has melted.
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RECIPE SUBMITTED BY
I am a preschool teacher in Florida, here since marrying my hubby in Sept of '04. I have a stepdaughter. No kiddos of our own unless you count those with fur :-) We have 2 cats and 2 dogs who think they are cats. We are inovoled with our church and with our local American Legion post, where I cook breakfast once a month for the community, so I am always looking for new and fun breakfast/brunch ideas.
