Broiled Squash

1. 1

   Place squash in a saucepan; add water to cover and bring to a boil.

2. 2

   Cover, reduce heat and simmer 6 minutes or until tender but still firm.

3. 3

   Drain.

4. 4

   Cut squash in half lengthwise, leaving stems intact.

5. 5

   Remove pulp, leaving 1/4-inch thick shells.

6. 6

   Mash pulp; add chilies and next 5 ingredients.

7. 7

   Stir well.

8. 8

   Spoon mixture into shells.

9. 9

   Sprinkle with breadcrumbs.

10. 10

    Arrange squash on a rack in a roasting pan coated with vegetable cooking spray.

11. 11

    Broil 5 1/2-inches from heat for 8 minutes or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.