Stuffed Summer Squash
|Mushrooms||1⁄4 Cup (4 tbs), chopped|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Cottage cheese||1 Cup (16 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Vegetable salt||1⁄2 Teaspoon|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Green onion||1⁄4 Cup (4 tbs), chopped|
|Eggs||2 , beaten|
|Summer squash||2 Pound|
|Pimiento||2 Teaspoon, chopped|
|Sour cream||1 Tablespoon|
Steam squash until crisp-tender.
Cut off stem ends and scoop out center seeds leaving enough squash to provide a casing for stuffing.
In a bowl combine cottage cheese, pimiento, vegetable salt, eggs, and celery seed.
Saute celery, green onions, and mushrooms in 2 Tbsp margarine until tender.
Stir into seasoned cottage cheese.
Spoon stuffing into squash cases and dot with margarine.
Sprinkle top with Cheddar cheese.
Place squash in baking pan with sufficient water to barely cover bottom of pan.
Cover and bake for 10 to 15 minutes in a 400 degree oven.
If you like, top each squash with 1 Tbsp of sour cream the last 5 minutes of baking.