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

   Cover, reduce heat and simmer 5 to 6 minutes or until tender but still firm.

4. 4

   Drain and cool slightly.

5. 5

   Trim off steams and cut squash in half lengthwise. Gently scoop out pulp, leaving firm shell.

6. 6

   Drain and chop pulp. Combine pulp and remaining ingredients.

7. 7

   Place squash shells in a 19 x 9-inch baking dish; spoon vegetable mixture into shells. Bake at 400u00b0 for 20 minutes.

8. 8

   Contains 68 calories per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.