Parmesan-Stuffed Squash Boats Recipe

Free Recipe Parmesan-Stuffed Squash Boats

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Parmesan-Stuffed Squash Boats Recipe

6 Medium-sized yellow squash
6 sl Bacon
1 lg Onion; chopped
1 ts Grated green pepper
1 Chicken bouillon cube
1/2 c Boiling water
1 c Dry bread crumbs
1 ts Salt
1/2 ts Pepper
1/2 ts Celery salt
1/4 c Melted butter
Parmesan cheese
Fresh parsley

Parmesan-Stuffed Squash Boats Preparation

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 13×9-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.

Cooking Temperature:

Recipe Serves: 6

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