Lebanese Stuffed Squash

1. 1

   Preparation of Squash:

2. 2

   Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.

3. 3

   Bulb end of squash will be stuffed.

4. 4

   Core bulb end of squash or use in another recipe.

5. 5

   Squash core more easily when they are at room temperature.

6. 6

   To core squash, use a vegetable/apple corer.

7. 7

   Try not to puncture holes in squash while coring.

* Per serving · 4 servings · Values may vary.

No additional tips available.