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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 medium-size yellow squash |
2 small onions, chopped |
3 small carrots, shredded |
1/4 cup butter or margarine, divided |
1 (2-ounce) jar sliced pimiento, drained |
2 cups herb-seasoned stuffing mix, divided |
1/2 cup commercial sour cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place squash in a saucepan with boiling water to cover. Cook over medium heat 10 minutes or until tender. Drain; cool.
2. Cut a 1/4-inch lengthwise slice from each squash; scoop out, and reserve pulp, leaving shells intact. Mash pulp, and set aside. Remove ends of squash.
3. Sauté reserved pulp, onion, and carrots in 1 tablespoon butter in a large skillet until tender. Remove from heat; stir in pimiento, 1 cup stuffing mix, sour cream, salt, and pepper. Spoon mixture into shells.
4. Place stuffed squash in a lightly greased 13- x 9- x 2-inch baking dish. Combine remaining stuffing mix with remaining butter; sprinkle evenly over each squash. Bake at 400° for 10 minutes or until thoroughly heated.
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