Helaine Norman Recipe

Helaine's Stuffed Squash

By Helaine Norman knish


Recipe Rating:
 1 Rating
Serves:
As many as you wish
Prep Time:
Cook Time:
Cooking Method:
Bake

Helaine's Story

My late husband introduced me to frying squash southern style. I introduced him to other ways of preparation. We both were/am lovers of onions so here is a recipe I created to include both.

Ingredient amounts do not matter. As you read recipe you'll see why. You can't go wrong. One squash makes two halves so makes either 1 or 2 servings per person.

These stuffed squash can make a nice appetizer as well. You make as many as you want by using more squash and other ingredients.

Ingredients

yellow squash, sliced in half and scooped out and saved
1
or more onions, chopped (i like vidalia.)
bread crumbs
parmesan cheese
butter or oil for sauteeing
Find more recipes at goboldwithbutter.com
fresh or dried garlic (optional)
salt and pepper to taste
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Directions Step-By-Step

1
What you stuff the squash with will already be cooked so I suggest you either slightly bake the shell halves of squash in the microwave or preheated oven at about 350 degrees, just enough to get the cooking started. (You do not want them too soft; crisp-tender is the desireable since it will cook longer once they are stuffed.
2
Scoop out the pulp of squashes that have been sliced in half. While the squash halves/shells are baking, (Watch them carefully so you don't over bake them.) chop the scooped-out-pulp of the squash as small as you can to resemble the rather finely chopped onions.
3
Sautee the onions and chopped onions in the butter or oil. When onions are milky, add the garlic, parmesan, bread crumbs and salt and pepper to taste. When the mixture looks like "stuffing" it is ready.
4
When the squash is ready and cooled enough to handle, stuff them with the mixture.

Bake just enough in the oven again for the tops to brown slightly for eye appeal.
5
Tip: You can also top these with your favorite cheese the last 30 to 60 seconds.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Kosher


  • Comments

  • 1-2 of 2
  • user
    Neva Vance LazyDazed - Jul 19, 2012
    Under No. 2, you said that while the squash is baking, cut up the squash... Is that other squash that will be needed? Can you clarify this instruction please.
  • user
    Helaine Norman knish - Sep 11, 2012
    Neva,

    Sorry it took so long, but I've just now gotten to this site again. I want to edit my recipe to make it clear but am not sure yet how to do that. Anyway, to answer your question - while the squash "shells" are baking cut up the scooped out pulp of the squash. Thanks for your question so that this can be corrected. It really is a tasty recipe. I hope you try and enjoy it. Let me know.

    Helaine