Creole Stuffed Squash

1. 1

   Cook onion, pepper and celery with tomato paste, water and margarine

2. 2

   until soft and slightly thick. Add salt to taste (add more water, if needed).

3. 3

   Cut off squash necks and cut out a wedge the length of the squash. Boil squash in salted water until tender.

4. 4

   Drain and place in small dish.

5. 5

   Fill depression in each squash generously with grated cheese.

6. 6

   Spoon sauce over all and cook in oven until cheese bubbles.

* Per serving · 4 servings · Values may vary.

No additional tips available.