Stuffed Yellow Squash

1. 1

   Parboil the squash until easily pierced with a fork, but still somewhat firm. Remove from the water and place on a cutting board. Allow to cool until the squash are easily handled.

2. 2

   Cut each squash in half lengthwise. Scoop out the seeds and pulp from the bulb end of each squash and place into a small mixing bowl.

3. 3

   Arrange the squash halves on a pan-I usually use a jelly roll pan (lined with foil to ease clean up!). Salt and pepper the halves as desired.

4. 4

   For each whole squash crush 2-3 crackers (Ritz, Club, Saltines-whatever you prefer). Add the crushed crackers to the bowl containing the seeds/pulp. Then add 1-2 cups of shredded cheddar cheese. Stir to combine. Add more crackers or cheese if the mixture seems too wet. Add salt and pepper as desired.

5. 5

   Fill the squash halves with the stuffing. Bake at 350u00b0 for about 30 minutes or until the stuffing is hot and browned a bit.

* Per serving · 4 servings · Values may vary.

No additional tips available.