Parmesan-stuffed squash boats
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Medium-sized yellow squash | |
| 6 | slices | Bacon |
| 1 | large | Onion; chopped |
| 1 | teaspoon | Grated green pepper |
| 1 | Chicken bouillon cube | |
| ½ | cup | Boiling water |
| 1 | cup | Dry bread crumbs |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Celery salt |
| ¼ | cup | Melted butter |
| Parmesan cheese | ||
| Fresh parsley | ||
Directions
Wash squash. Place in boiling, salted water to cover. Simmer 10-15 minutes or until tender, but still firm. Drain & cool sligtly. Trim off stems. Cut in half lengthwise & remove & reserve pulp, leaving a firm shell. Set aside. Fry bacon until crisp. Remove from pan & drain on paper towel.
Crumble bacon. Drain bacon drippings, reserving 2 tablespoons in pan. Saute onion & green pepper in drippings until golden brown. Add bouillon cube to boiling water; stir until dissolved. Combine bouillon mixture, bacon, onion, green pepper, bread crumbs, salt, pepper, celery salt, butter & squash pulp; mix well. Place squash shells in a 13x9-inch baking dish.
Spoon pulp mixture into shells. Sprinkle with cheese. Broil about 3 minutes or until golden brown. Serve on a bed of fresh parsley. Yields 6 servings.
MRS. THOMAS IGOU
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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