Real Recipes From Real Home Cooks ®

tomatoes stuffed w/squash (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

An elegant looking side dish that is actually quite easy to make. Bonus: It tastes as good as it looks.

(1 rating)
yield 8 -10
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For tomatoes stuffed w/squash (sallye)

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

How To Make tomatoes stuffed w/squash (sallye)

  • 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