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Stuffed Squash

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep time 30 mins
Cook time 1 hr, 12 mins
Cool time 30 mins
Bake time 30 mins
Yield Makes 8 servings

Ingredients

  • 7 medium zucchini or yellow squash
  • 1 1/4 pounds peeled, medium-size raw shrimp (31/35 count)
  • 1/2 cup butter
  • 1 medium onion, finely chopped
  • 1/2 medium-size green bell pepper, chopped
  • 2 celery ribs, finely chopped
  • 3 green onions, chopped
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 1/4 cups fine, dry breadcrumbs, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons butter

How to Make It

  1. Microwave squash at HIGH 3 minutes. Cut each in half lengthwise. Carefully scoop out pulp into a bowl, leaving a 1/4-inch-thick shell. Finely chop pulp.

  2. Meanwhile, devein shrimp, if desired. Coarsely chop shrimp.

  3. Melt 1/2 cup butter in a large, deep skillet or Dutch oven over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Reduce heat to low; add bell pepper and next 4 ingredients; sauté 12 minutes or until tender. Stir in squash pulp; cook, stirring often, 5 minutes. Stir in 1 cup breadcrumbs until combined. Remove from heat; stir in shrimp. Stir in salt and next 3 ingredients.

  4. Microwave 2 Tbsp. butter at HIGH 10 to 15 seconds or until melted. Spoon squash mixture into shells, pressing down lightly. Sprinkle with remaining 1/4 cup breadcrumbs. Place squash in 2 (11- x 7-inch) baking dishes. Drizzle with melted butter.

  5. Bake at 350° for 30 minutes or until lightly browned.

  6. Note: For testing purposes only, we used an 1,100-watt microwave.