Savory Stuffed Squash

Oxmoor House
8 servings


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8 medium-size yellow squash
2 small onions, chopped
3 small carrots, shredded
1/4 cup butter or margarine, divided
1 (2-ounce) jar sliced pimiento, drained
2 cups herb-seasoned stuffing mix, divided
1/2 cup commercial sour cream
1/2 teaspoon salt
1/4 teaspoon pepper


Place squash in a saucepan with boiling water to cover. Cook over medium heat 10 minutes or until tender. Drain; cool.

Cut a 1/4-inch lengthwise slice from each squash; scoop out, and reserve pulp, leaving shells intact. Mash pulp, and set aside. Remove ends of squash.

Sauté reserved pulp, onion, and carrots in 1 tablespoon butter in a large skillet until tender. Remove from heat; stir in pimiento, 1 cup stuffing mix, sour cream, salt, and pepper. Spoon mixture into shells.

Place stuffed squash in a lightly greased 13- x 9- x 2-inch baking dish. Combine remaining stuffing mix with remaining butter; sprinkle evenly over each squash. Bake at 400° for 10 minutes or until thoroughly heated.

Created date

February 2010