Stuffed Summer Squash
For 8
5 round summer squash, cut in half
2 onions, small diced
2 tablespoon olive oil
1 cup bread crumbs
Salt and pepper
For 8
5 round summer squash, cut in half
2 onions, small diced
2 tablespoon olive oil
1 cup bread crumbs
Salt and pepper
Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a sauté pan and cook
small diced onions for 10 minutes on low heat. With a melon baller or teaspoon,
gently flesh out the meat of the summer squash, leaving a nicely dug pocket for
stuffing. Chop the fleshed out summer squash meat and add to the cooking onions.
Season with salt and pepper and cook a few minutes more. Spoon the onion-squash
mixture into the hallow summer squash halves and place on baking sheet. Sprinkle
with bread crumbs and bake in oven for 40 minutes.
small diced onions for 10 minutes on low heat. With a melon baller or teaspoon,
gently flesh out the meat of the summer squash, leaving a nicely dug pocket for
stuffing. Chop the fleshed out summer squash meat and add to the cooking onions.
Season with salt and pepper and cook a few minutes more. Spoon the onion-squash
mixture into the hallow summer squash halves and place on baking sheet. Sprinkle
with bread crumbs and bake in oven for 40 minutes.
