Monday, July 28, 2008

Stuffed Yellow Squash

I found something to do with my yellow squash. You can also substitute zucchini or eggplant.
From (2Bleu)


4 ounces cream cheese; softened
1/4 cup milk
4 ounces Italian sausage, cooked, drained and crumbled
2 tablespoons onions, chopped fine
2 tablespoons bell peppers, chopped fine
2 tablespoons carrots, chopped fine
2 mushrooms, chopped (optional)
1 garlic clove, minced
1 teaspoon fresh basil, chopped
2 tablespoons soft bread cubes (or crumbs)

Other Ingredients Needed

2 yellow squash
1/2 cup spaghetti sauce
1/4 cup parmesan cheese

1. Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.

2. Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1" high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.

3. Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.

4. Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.

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