Stuffed Summer Squash

2 yellow crookneck squash
2 zucchini
2 patty pan squash
1 small onion, minced
1/2 pound bacon, diced and cooked crisp
1 tbsp bacon drippings
1 tsp salt
1/4 cup fine dry bread crumbs
1/4 cup minced parsley
1/2 cup shredded cheddar cheese

Cut off stem ends of all squash. cut long squash in half lengthwise, but leave patty pan whole. Scoop out pulp, leaving shells. Cook shells in 1 inch boiling salted water 8 to 10 minutes, until barely tender. Drain. Cook onion in bacon drippings. Add scooped-out squash pulp & cook over medium heat until liquid is gone. Add salt, bread crumbs, parsley & cheese. Arrange squash shell in baking dish and fill with pulp mixture. Bake at 400 degrees for 15 minutes.

submitted by Ann Walker.

Recipe submitted in 1984.

The Stuffed Summer Squash recipe appeared in the Vegetables chapter of the 1984 Herron Island Cookbook.


Comments:






Additional Information
Recipes in the Vegetables Chapter
Recipes Submitted by Ann Walker


Appendix
Table of Contents
All Recipes listed by Title
All Recipes listed by Chapter
All Recipes listed by Member