Crawfish Stuffed Squash

9 ingredients
7 steps

Ingredients

  • 6 medium summer squash
  • 2 eggs
  • 1/2 c. green onions, chopped
  • 1/3 c. celery, chopped
  • 2 Tbsp. butter
  • 1 c. peeled crawfish tails (may use shrimp)
  • 1/2 c. milk
  • Breadcrumbs (about a cup)
  • Salt & Pepper to taste

Directions

  1. 1
    Boil squash in unsalted water until tender.
  2. 2
    Drain and mash well.
  3. 3
    Add eggs and mix well.
  4. 4
    Saute onions & celery in butter until soft.
  5. 5
    Add milk, crawfish and breadcrumbs and mix well. Season with salt & pepper and put in casserole dish.
  6. 6
    Sprinkle top with breadcrumbs and bake at 350 degrees until brown.
  7. 7
    Serves 6.

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