You are here

Vegetable Stuffed Squash

Southern.Crockpot's picture
Ingredients
  Small yellow squash 1⁄2 Pound (4 In Number)
  Bay leaves 2
  Finely chopped tomato 1⁄2 Cup (8 tbs)
  Finely chopped green onions 2 Tablespoon
  Celery seeds 1⁄8 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
Directions

GETTING READY
1 Preheat the oven to 350°F.

MAKING
2 Wash the squash thoroughly.
3 In a large saucepan, put the squash along with bay leaves.
4 Add water, just enough to cover.
5 Gradually bring to a boil.
6 Cover and lower the heat.
7 Simmer for 5 minutes or until tender but still firm.
8 In a colander, drain well.
9 Allow to cool.
10 Discard the bay leaves.
11 Cut the squash lengthwise in half.
12 Carefully scoop out the pulp, reserving the firm shells.
13 Drain and chop the squash pulp.
14 In a bowl, mix the pulp and remaining ingredients.
15 In a 10- x 6- x 2-inch baking dish, place the squash shells.
16 Put the vegetable mixture in the shells.
17 Cover and bake for 15 to 20 minutes or until thoroughly heated.

SERVING
18 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
4.215385
Average: 4.2 (13 votes)