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Recipe : Entry # 5215
Jane S. Boozer
Recipe Title
Stuffed Squash
Recipe Theme
Side Dishes
Sand Mountain EC
4 yellow squash
2 tablespoons butter
1/2 cup chopped green pepper
1/4 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon salt
2 carrots, shredded
1 onion, chopped
1/4 teaspoon pepper
Cook whole squash and 1/2 teaspoon of salt in boiling water and cover in a two-quart saucepan for 10 minutes. Drain and cool. Cut squash in half lengthwise. Scoop out pulp and reserve, leaving 1/4-inch thick shells. Melt butter in saucepan over medium heat. Add carrots, bell pepper and onion and sauté until tender. Add garlic salt, pepper and soy sauce. Cook, stirring in reserved pulp. Spoon into shells and place in a 13x9-inch pan. Bake at 325 degrees for 10 to 15 minutes. Serves four.
Optional- sprinkle shredded cheddar cheese on before baking.