Vegetable-Stuffed Squash

1. 1

   Wash squash thoroughly and place in a large saucepan.

2. 2

   Cover with water and bring to a boil.

3. 3

   Reduce heat and simmer 6 minutes. Drain and cool slightly.

4. 4

   Trim off stems and cut squash in half lengthwise; gently scoop out pulp, leaving a firm shell.

5. 5

   Drain and chop pulp; combine pulp and remaining ingredients.

6. 6

   Place squash shells in a 13 x 9 x 2-inch baking dish; spoon vegetable mixture into shells.

7. 7

   Bake at 400u00b0 for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.