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Stuffed Squash |
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| Ingredients: |
3-4 zucchini or yellow squash.
1/2 onion, diced
1 cup fresh bread crumbs
2 Tablespoons parsley
1/4 cup ground parmesan
1/4 teaspoon garlic
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1/4 teaspoon sage
pinch cayenne pepper
2 Tablespoons EVOO
3 mushrooms, diced
1 teaspoon Better Than Bouillon Beef
S & P
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| Procedures: |
Half lengthwise, Microwave till tender crisp, and scoop out pulp, leaving a thin shell of squash.
In EVOO, sauté onion, mushrooms, garlic and parsley.
Add scooped pulp, parm and seasonings.
Season with s and p.
Put squash skins in baking dish. Stuff with sautéed mixture. Bake in a moderate oven until tender.
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| Notes: |
2022-06-06: Served with Baked scallops.
2021-03-23: There was no sausage; eliminated from the recipe, and added a teaspoon of Better Than Bouillon Beef to the sautéed veggies.
2020-05-06: Using 1 sweet sausage and fresh breadcrumbs instead of stove top made 6 halves.
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09/16/2022
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