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Parmesan Stuffed Squash

Western.Chefs's picture
Ingredients
  Zucchini/Yellow squash 6 Medium, halved, parboiled
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Finely chopped yellow onion 1⁄2 Cup (8 tbs)
  Soft bread crumbs 3 Cup (48 tbs)
  Paprika 1⁄8 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Minced parsley 1 Tablespoon
Directions

GETTING READY
1. Lightly grease a baking dish with butter
2. Preheat the oven to 425° F

MAKING
3. Scoop out and discard the seedy center of the squash halves, leaving ¼ -inch thick shells.
4. Arrange the shells in the baking dish and season them with salt and pepper.
5. Take a skillet and melt butter over a medium flame.
6. Add onion to the butter and stir fry for 8 minutes until lightly browned.
7. Take pan off the heat and stir in the crumbs, cheese, paprika and parsley. Season with salt to taste.
8. Spoon the cheese crumb mixture into the squash shells.
9. Bake squash for 20-30 minutes in the preheated oven until squash is tender and crumbs are golden.

SERVING
10. Serve the squash hot, straight out of the oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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