Side Pannel
Parmesan-Stuffed Squash Boats
Parmesan-Stuffed Squash Boats
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 6 Medium-sized yellow squash
- 6 sl Bacon
- 1 lg Onion; chopped
- 1 ts Grated green pepper
- 1 Chicken bouillon cube
- 1/2 c Boiling water
- 1 c Dry bread crumbs
- 1 ts Salt
- 1/2 ts Pepper
- 1/2 ts Celery salt
- 1/4 c 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
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
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