Stuffed Summer Squash
|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|
|Parsley flakes||1 Tablespoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Dry bread crumbs||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
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.