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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Our family loves both winter and summer squashes, so when I come across a squash recipe I try to save it. I haven't tried this one yet, but it looks good to me! Ingredients:
4 pattypan squash (each about 3 inches in diameter) |
4 tablespoons butter or 4 tablespoons margarine |
2 celery ribs, chopped |
1/2 cup chopped onion |
1/2 cup water |
1 cup dry herb seasoned stuffing mix |
4 ounces shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Wash squash and slice off tops above scalloped edges; discard. Scoop out seeds from center and discard.
3. Place squash shells in large skillet. Pour 1/4 inch of water into skillet; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes. Transfer squash, cut side up, to greased 8 x 8-inch baking dish with slotted spoon; set aside.
4. Heat butter in large skillet over medium-high heat until melted and bubbly. Add celery and onion; cook and stir until tender. Add water and stuffing mix. Stir to absorb water. Stir in cheese. Spoon mixture into squash shells.
5. Bake 20-30 minutes until squash is fork-tender and stuffing is lightly browned. Garnish as desired. Serve immediately.
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