Return

Recipe

A A A
  • Total Time:
  • Prep Time: 0 min
  • Cook Time: 0 min

Set Timer

Hours

Minutes

START
00:58:12 STOP
Time done! Reset

Ingredients

For 8 Servings

Change number of servings
US Metric
Change

Directions

Step By Step View
  • 1 Place squash in a saucepan with boiling water to cover. Cook over medium heat 10 minutes or until tender. Drain; cool.
  • 2 Cut a 1/4-inch lengthwise slice from each squash; scoop out, and reserve pulp, leaving shells intact. Mash pulp, and set aside. Remove ends of squash.
  • 3 Sauté reserved pulp, onion, and carrots in 1 tablespoon butter in a large skillet until tender. Remove from heat; stir in pimiento, 1 cup stuffing mix, sour cream, salt, and pepper. Spoon mixture into shells.
  • 4 Place stuffed squash in a lightly greased 13- x 9- x 2-inch baking dish. Combine remaining stuffing mix with remaining butter; sprinkle evenly over each squash. Bake at 400° for 10 minutes or until thoroughly heated.

Directions

View All Steps
1. Place squash in a saucepan with boiling water to cover. Cook over medium heat 10 minutes or until tender. Drain; cool.
2. Cut a 1/4-inch lengthwise slice from each squash; scoop out, and reserve pulp, leaving shells intact. Mash pulp, and set aside. Remove ends of squash.
3. Sauté reserved pulp, onion, and carrots in 1 tablespoon butter in a large skillet until tender. Remove from heat; stir in pimiento, 1 cup stuffing mix, sour cream, salt, and pepper. Spoon mixture into shells.
4. Place stuffed squash in a lightly greased 13- x 9- x 2-inch baking dish. Combine remaining stuffing mix with remaining butter; sprinkle evenly over each squash. Bake at 400° for 10 minutes or until thoroughly heated.
Prew Next Step 1 of 4
or use arrow keys
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top