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:

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

Directions Step-By-Step

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

Preheat oven to 350º
2
Combine 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
3
Cream the cheese with a little of the reserved liquid until cheese is consistency of whipped cream

Set aside
4
Add olive oil to squash and stir until well blended

Add cream cheese mixture to squash and blend lightly with a fork
5
Spoon mixture into hollowed out tomatoes, tamping down with spoon to make sure tomato is completely filled

Cover each tomato with buttered bread crumbs
6
Bake 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