ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffed Summer Squash

Yield 8 servings

Ingredients

  • 1/4 cup butter or margarine
  • 2 celery ribs, diced
  • 1/2 medium onion, diced
  • 2 cups cornbread, crumbled
  • 1 cup Italian-seasoned croutons
  • 4 to 5 saltine crackers, crumbled
  • 1 cup chicken broth
  • 1 large egg
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon pepper
  • 1 1/4 teaspoons salt, divided
  • 8 to 10 yellow squash, halved and seeded

How to Make It

  1. Melt butter in a skillet over medium-high heat. Add celery and onion; sauté 5 to 6 minutes or until tender.

  2. Combine cornbread, croutons, and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and 1/4 teaspoon salt.

  3. Microwave squash halves on HIGH 5 to 7 minutes or until tender.

  4. Sprinkle squash halves with remaining 1 teaspoon salt; place in a 13- x 9-inch baking dish. Spoon 1/4 cup stuffing in each squash half.

  5. Bake at 375° for 30 minutes or until stuffing is lightly browned.