Stuffed Summer Squash
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
yellow summer squash
|
*
|
| 1 | x |
cheese
diced fine |
*
|
| 1 | x |
cream
or milk |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
bread crumbs
fine |
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
yellow summer squash
|
*
|
| 1 | x |
cheese
diced fine |
*
|
| 1 | x |
cream
or milk |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
bread crumbs
fine |
*
|
| 1 | x |
butter
|
*
|
Directions
Depending on size of squash, allow ½ per person.
Parboil whole squash in salted water until tender.
Remove, slice in half lengthwise.
Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
Add a little cream or milk, salt and pepper lightly, and return to squash shell.
Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
