parmesan-stuffed squash boats

Categories

Vegetable

Yield

6 Servings

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

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .