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