Advocate-Tested Recipe

Stuffed Yellow Squash

Serves 6. Recipe is from Corinne Cook.

6 (medium/small) yellow squash, about 2 lbs.

Water

Salt

1 medium onion, reserve enough for 1 tbl. chopped

1 large clove garlic, peeled and halved

4 or 5 slices bacon, crisply fried and crumbled

1 cup finely chopped, toasted bread crumbs

1 tbl. chopped fresh parsley

Salt, black pepper and pinch of cayenne to taste

Butter

1. Wash whole squash under cold water then place in pot large enough to hold all of them. Add enough water to cover squash. Lightly salt the water.

2. Peel and quarter onion. Chop 1 tablespoon onion for stuffing and set that aside. Place remaining onion and the halved garlic clove in the pot with the squash. Bring to boil and cook until squash is tender (but not limp). Drain and cool slightly.

3. Slice the top off the rounded part and using a melon baller or small spoon, scoop out the tender inside of the rounded part of the squash and place it in a medium bowl. Place the squash shells on lightly greased baking pan.

4. Mash or chop pulp and then add the reserved chopped onion, bacon, bread crumbs and parsley. Season with salt and peppers to taste.

5. Fill squash shells with stuffing mixture, mounding slightly. Top stuffing mixture with small pat of butter (about ½ teaspoon).

6. Bake in preheated 350-degree oven for about 15 minutes or until heated through.