Stuffed squash #1

Yield: 6 Servings

Measure Ingredient
12 smalls Squash
2 tablespoons Finely chopped onion
1 tablespoon Chopped parsley
2 tablespoons Butter
1 cup Squash pulp; seeds & skin, finely chopped
3 tablespoons Bread crumbs
1 \N Hard-boiled egg; chopped fine
1 teaspoon Chopped pimento
\N \N Salt & pepper to taste

Cook unpeeled squash in boiling, salted water until tender. Cool. Cut hole in top & dig centers out with teaspoon, being careful not to break squash as they are fragile. Saute onion & parsley in butter until onion is yellow & soft. Add squash pulp, 2 Tbs bread crumbs, egg & pimento. Mix & season to taste. Fill cavities of the squash. Sprinkle with 1 Tbs bread crumbs, buttered. (To butter bread crumbs, melt butter, add bread crumbs & cook until foamy.) Place on buttered tray & bake at 350 for 20 minutes or until the crumbs are brown & sizzling. Serves 6.


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

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