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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This side dish is yummy with any poultry dish. I make it when I roast cornish hens. Ingredients:
8 medium-size yellow squash |
8 slices of bacon, cooked and crumbled |
1/2 cup pecans, finely chopped |
1 tablespoon fresh parsley, minced |
1/3 cup butter or margarine |
1/4 cup half-and-half |
1 1/2 teaspoons onion juice |
salt and pepper, to taste |
about 2/3 cup cracker crumbs (i use ritz or keebler townhouse) |
parmesan cheese, grated |
Directions:
1. Wash squash, cook in boiling salted water to cover about 10 minutes or until tender but still slightly firm. Drain, cool slightly.
2. Trim off stems and cut squash in half lengthwise.
3. Remove and reserve pulp, leaving a firm shell.
4. Combine next 8 ingredients with squash pulp, stir well.
5. Gradually add cracker crumbs until mixture holds together.
6. Place squash shells in an unbaked dish.
7. Spoon stuffing evenly into shells, sprinkle with Parmesan.
8. Bake at 350 degrees for 25 minutes or until lightly browned.
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