Yield
2 servings.

How to Make It

Step 1

Cut a 1/4-inch slice from stem end of each tomato; discard stem ends. Scoop out pulp, leaving shells intact. Discard pulp and seeds. Invert tomato shells on paper towels to drain.

Step 2

Combine squash and remaining 9 ingredients; stir well, and spoon evenly into tomato shells. Place shells in a 9-inch square pan. Bake, uncovered, at 350° degrees for 45 minutes or until tomatoes and stuffing are thoroughly heated.

Oxmoor House Cooking Light Collection

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