TOMATOES STUFFED W/SQUASH (SALLYE)

sallye bates

By
@grandedame

An elegant looking side dish that is actually quite easy to make.

Bonus: It tastes as good as it looks.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

8-10 large
ripe tomatoes, deseeded and deveined
5 lb
yellow crookneck squash, sliced
1 large
onion, chopped
1 tsp
sugar
1 tsp
salt
1/2 tsp
black pepper
1 c
water
24 oz
cream cheese, softened and diced
4 Tbsp
olive oil
1/2 c
buttered bread crumbs

Step-By-Step

1Hollow out tomatoes (deseed and devein) and place upright in a pyrex baking dish approximately 9" x 13"

Preheat oven to 350º

2Combine squash, onion, sugar, salt, pepper and water in a large heavy covered saucepan and cook just until tender (about 5-10 minutes) Do not overcook

Drain, reserving liquid for use later.

Mash well and drain again

3Cream the cheese with a little of the reserved liquid until cheese is consistency of whipped cream

Set aside

4Add olive oil to squash and stir until well blended

Add cream cheese mixture to squash and blend lightly with a fork

5Spoon mixture into hollowed out tomatoes, tamping down with spoon to make sure tomato is completely filled

Cover each tomato with buttered bread crumbs

6Bake in 350º oven for approximately 30 minutes or until bubbly and lightly browned

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy