Stuffed Squash

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 6 small crookneck yellow squash
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup water
• 4 tablespoons unsalted butter, divided
• 1 1/2 cups herb-flavored seasoned stuffing mix
• 1/2 cup diced zucchini
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup sour cream
• 1/2 cup plus 1/3 c shredded cheddar cheese, divided

Recipe

• 1 preheat the oven to 350 degrees. lightly grease a baking sheet with cooking spray.
• 2 halve squash lengthwise and trim ends. place squash, cut side down, on baking sheet, brush with olive oil and season with salt and pepper. bake for 20-25 minutes, or until squash is fork-tender. remove from baking sheet and cool.
• 3 when squash halves cool enough to handle, scoop pulp from center of each half. mash pulp and set aside. return halves to baking sheet; set aside.
• 4 in a saucepan, combine 1/2 c water and 2 tbsp butter. bring to a boil over medium heat. remove from heat and stir in stuffing mix. set aside.
• 5 in a large skillet, melt remaining butter over medium heat. add zucchini, celery, and onion; cook for app. 5 minutes, or until tender. add stuffing mixture and reserved squash pulp; stir well. remove from heat. stir in sour cream and 1/2 cup of the cheese.
• 6 divide stuffing among squash halves.
• 7 bake for 25 minutes, or until wasrm and squash reaches desired consistency.
• 8 top squash with remaining 1/3 c cheese. return to oven for 5 minutes more, or until cheese has melted.