Wash squash thoroughly. Place in a medium saucepan with boiling salted water to cover. Cook 25 minutes or until tender. Drain and cool slightly.
Remove and discard squash seeds. Scoop out pulp, leaving a 1/4-inch shell; mash pulp. Set aside squash shells and pulp.
Sauté onion and garlic in 1 tablespoon butter until tender. Stir in tomato, parsley, bay leaf, thyme, salt, and pepper, mixing well. Set aside.
Sauté reserved squash pulp and soft breadcrumbs in 2 tablespoons butter for 5 minutes. Stir in shrimp and reserved onion mixture. Spoon into squash shells. Sprinkle with buttered breadcrumbs.
Place stuffed squash in a shallow baking dish. Bake at 375° for 30 minutes or until browned.
Oxmoor House Homestyle Recipes
Find recipes with ingredients that you have on hand.