Stuffed Summer Squash | Just A Pinch Recipes
Wash and cut off ends of squash. Split down the middle lengthwise. Core out centers with a small scoop or spoon and set aside. Place split squash in a buttered casserole dish...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justapinch.com.
Cooking tools:
- Food processor
- Scoop
- Chef's knife
- Cutting board
- Baking dish
- Fork
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Oven
- Stove
- Spatula
- Paring knife
Ingredients
- 3 medium to large yellow squash
- 1/2 cup(s) green onions, chopped
- 1/4 cup(s) onion, chopped
- 1/2 cup(s) cooked and crumbled bacon
- 1/2 cup(s) green/red peppers, chopped
- 1 teaspoon(s) minced garlic
- 1/4 teaspoon(s) basil or sweet basil
- 3 tablespoon(s) brown sugar
- 14 1/2 oz can(s) italian or cajun stewed tomatoes, chopped
- 3 tablespoon(s) Parmesan cheese
- 2 tablespoon(s) bacon drippings
- 4 tablespoon(s) butter
- 1/4 cup(s) toasted bread crumbs
- - salt and pepper to taste
- 11 oz can(s) creamed style corn or kernel corn (optional)
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