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Stuffed Summer Squash

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Ingredients
  Summer squash 4 Small
  Chopped green pepper 2 Tablespoon
  Finely minced onion 2 Tablespoon
  Finely diced celery 2 Tablespoon
  Butter 1⁄3 Cup (5.33 tbs)
  Canned mushrooms 4 Ounce
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Sage 1 Teaspoon
  Parsley flakes 1 Tablespoon
  Poultry seasoning 1⁄4 Teaspoon
  Dry bread crumbs 1 Cup (16 tbs)
  Sherry 1⁄2 Cup (8 tbs)
Directions

Cook squash in small amount of boiling water until just tender; drain.
Saute green pepper, onion and celery in butter until onion is transparent.
Mince mushrooms; add to onion mixture with seasonings.
Stir in bread crumbs; heat through.
Halve squash lengthwise; scoop out pulp.
Add pulp to crumb mixture; blend well.
Heap stuffing into squash shells; place in baking pan.
Drizzle 1/4 to 1/2 teaspoon sherry over stuffing in each shell.
Bake, covered, in 350-degree oven for 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer, Party
Ingredient: 
Vegetable

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1139 Calories from Fat 577

% Daily Value*

Total Fat 66 g101.1%

Saturated Fat 39.5 g197.7%

Trans Fat 0 g

Cholesterol 161.3 mg53.8%

Sodium 1839.7 mg76.7%

Total Carbohydrates 115 g38.2%

Dietary Fiber 16.6 g66.6%

Sugars 22.8 g

Protein 21 g41.3%

Vitamin A 106.5% Vitamin C 295.2%

Calcium 46.5% Iron 113.7%

*Based on a 2000 Calorie diet

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Stuffed Summer Squash Recipe