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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash squash; cook in boiling salted water to cover 10 to 12 minutes or until tender but still firm. Drain, and cool slightly.

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  • Trim off stems, and cut squash in half lengthwise. Remove and reserve pulp, leaving a firm shell.

  • Combine next 8 ingredients with squash pulp; stir well. Gradually add cracker crumbs until mixture holds together.

  • Place squash shells in an ungreased 13- x 9- x 2-inch baking dish. Spoon stuffing evenly into shells; sprinkle with Parmesan cheese. Bake at 350° for 25 minutes or until lightly browned.

Source

Oxmoor House Homestyle Recipes

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