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Stuffed Crookneck Squash

Yield 6 servings


  • 6 small yellow squash, cleaned
  • 1 medium onion, chopped
  • 2 tablespoons bacon drippings
  • 1 tablespoon whipping cream
  • Dash of salt
  • 1/8 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup soft breadcrumbs
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 tablespoon butter or margarine, melted
  • Paprika

How to Make It

  1. Place whole squash in a medium saucepan with boiling salted water to cover. Cook 10 minutes or until squash is tender. Drain well; cool slightly.

  2. Cut a lengthwise slice from the top of each squash; remove and reserve pulp, leaving a firm shell. Mash pulp, and set aside.

  3. Sauté onion in drippings over medium heat until tender. Remove from heat; add whipping cream, salt, pepper, Worcestershire sauce, and reserved squash pulp, stirring well.

  4. Place squash shells in a lightly greased 13- x 9- x 2-inch baking dish. Spoon squash mixture into shells. Bake, uncovered, at 400° for 10 minutes. Combine breadcrumbs, cheese, and melted butter; stir well. Spoon cheese mixture evenly over each squash. Return to oven, and continue baking 5 minutes or until cheese melts. Sprinkle with paprika.

Oxmoor House Homestyle Recipes