Yield
8 servings

How to Make It

Step 1

Wash squash; cook in boiling salted water to cover 10 to 12 minutes or until tender but still firm. Drain, and cool slightly.

Step 2

Trim off stems, and cut squash in half lengthwise. Remove and reserve pulp, leaving a firm shell.

Step 3

Combine next 8 ingredients with squash pulp; stir well. Gradually add cracker crumbs until mixture holds together.

Step 4

Place squash shells in an ungreased 13- x 9- x 2-inch baking dish. Spoon stuffing evenly into shells; sprinkle with Parmesan cheese. Bake at 350° for 25 minutes or until lightly browned.

Oxmoor House Homestyle Recipes

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