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Stuffed Summer Squash

Southern Living AUGUST 2002

  • 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

Preparation

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

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

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

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.

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

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