Stuffed Summer Squash

Southern Living
Stuffed Summer SquashRecipe
8 servings


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1/4 cup butter or margarine
2 celery ribs, diced
1/2 medium onion, diced
2 cups cornbread, crumbled
1 cup Italian-seasoned croutons
4 to 5 saltine crackers, crumbled
1 cup chicken broth
1 large egg
1/2 teaspoon dried sage
1/4 teaspoon pepper
1 1/4 teaspoons salt, divided
8 to 10 yellow squash, halved and seeded


Melt butter in a skillet over medium-high heat. Add celery and onion; sauté 5 to 6 minutes or until tender.

Combine cornbread, croutons, and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and 1/4 teaspoon salt.

Microwave squash halves on HIGH 5 to 7 minutes or until tender.

Sprinkle squash halves with remaining 1 teaspoon salt; place in a 13- x 9-inch baking dish. Spoon 1/4 cup stuffing in each squash half.

Bake at 375° for 30 minutes or until stuffing is lightly browned.

Created date

July 2002