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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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From Taste of the South Magazine, fall 2007. Posting this to try later. Ingredients:
6 small crookneck yellow squash |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup water |
4 tablespoons unsalted butter, divided |
1 1/2 cups herb-flavored seasoned stuffing mix |
1/2 cup diced zucchini |
1/4 cup chopped celery |
1/4 cup chopped onion |
1/4 cup sour cream |
1/2 cup plus 1/3 c shredded cheddar cheese, divided |
Directions:
1. Preheat the oven to 350 degrees. Lightly grease a baking sheet with cooking spray.
2. Halve squash lengthwise and trim ends. Place squash, cut side down, on baking sheet, Brush with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until squash is fork-tender. Remove from baking sheet and cool.
3. When squash halves cool enough to handle, scoop pulp from center of each half. Mash pulp and set aside. Return halves to baking sheet; set aside.
4. In a saucepan, combine 1/2 c water and 2 Tbsp butter. Bring to a boil over medium heat. Remove from heat and stir in stuffing mix. Set aside.
5. In a large skillet, melt remaining butter over medium heat. Add zucchini, celery, and onion; cook for app. 5 minutes, or until tender. Add stuffing mixture and reserved squash pulp; stir well. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
6. Divide stuffing among squash halves.
7. Bake for 25 minutes, or until wasrm and squash reaches desired consistency.
8. Top squash with remaining 1/3 c cheese. Return to oven for 5 minutes more, or until cheese has melted.
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