Stuffed Gooseneck Squash

1. 1

   Cook squash in salt water until tender, but not soft.

2. 2

   Remove water and cool.

3. 3

   Split squash lengthwise.

4. 4

   Scoop out squash pulp and reserve.

5. 5

   Place margarine, onion and contents of seasoning packet in large skillet.

6. 6

   Cook until onions are clear but not brown.

7. 7

   Add stuffing crumbs.

8. 8

   Mash squash pulp.

9. 9

   Add to stuffing mixture.

10. 10

    Add sage, salt and pepper.

11. 11

    Mix until crumbs are soft. Add more chicken broth if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.