Stuffed Summer Squash
From m11andrade 15 years ago
- 30 minutes to make
- Serves 12
My mother used to make this and though I hated yellow squash, I loved it prepared this way. She used the same recipe for stuffing acorn squash in the fall, only she didn't use the pulp from the acorn squash.
Ingredients
- 6 med. size yellow squash shopping list
- 1/2 lb. bulk pork sausage shopping list
- 1/4 c. finely chopped onion shopping list
- 1/2 c. herb stuffing shopping list
- 1/4 tsp. salt shopping list
- 2 1/2 tbsp. grated parmesan cheese shopping list
How to make it
- Wash squash. Cook whole in salted, boiling water 8-10 minutes or until tender but still firm. Drain and cool. Trim stems, cut in half lengthwise. Remove pulp and save.
- Cook sausage and onion. Drain grease; stir in pulp, stuffing, and salt. Put squash shells into 9x13-inch baking dish. Spoon sausage mixture into shells. Sprinkle with cheese.
- Bake 30 minutes at 350 degrees.
People Who Like This Dish 7
- momo_55grandma Mountianview, AR
- grk Houston, TX
- ttaaccoo Buffalo, NY
- realmarino CT
- grandmacooks Somewhere In , VA
- eclaires Chicago, IL
- yardsailor Seekonk, MA
- m11andrade Kankakee, IL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
a wonderful stuffed squash thanks
momo_55grandma
in Mountianview loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "