Stuffed Squash

Recipe from Southern Living

More From Southern Living


  • 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


  1. 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.
  2. Peel shrimp, and devein, if desired; chop shrimp.
  3. 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.
  4. Stir together remaining 1/4 cup breadcrumbs and paprika; sprinkle over shells. Bake at 375° for 15 minutes.
  5. *6 large mirlitons may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Squash Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy