Grandma’S Stuffed Yellow Squash

1. 1

   Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain.

2. 2

   When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel.

3. 3

   In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.

4. 4

   Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375u00b0 for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.