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Stuffed Squash

Stuffed Squash

Southern Living NOVEMBER 2001

  • Yield: 12 servings


  • 6 large yellow squash, halved and seeded*
  • 1 pound unpeeled, medium-size fresh shrimp
  • 1/2 cup butter or margarine
  • 1/2 pound smoked ham, minced
  • 1 onion, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1 1/4 cups fine, dry breadcrumbs, divided
  • 1/4 teaspoon paprika


Combine squash and water to cover in a Dutch oven; bring to boil, and cook for 15 minutes or until tender. Drain and let cool. Scoop out pulp, keeping shells intact; reserve pulp.

Peel shrimp, and devein, if desired; chop shrimp.

Melt butter in Dutch oven over medium heat; add ham and 1 onion, and cook 3 to 4 minutes or until onion is tender. Stir in shrimp and squash pulp. Add green onions and next 4 ingredients; cook 20 to 30 minutes. Stir in 1 cup breadcrumbs. Spoon mixture into shells.

Stir together remaining 1/4 cup breadcrumbs and paprika; sprinkle over shells. Bake at 375° for 15 minutes.

*6 large mirlitons may be substituted.


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Stuffed Squash Recipe