Stuffed Summer Squash

Name: Stuffed Summer Squash
Ingredients: 1/4 cup butter or margarine; 2 celery ribs, diced; 1/2 medium onion, diced; 2 cups cornbread, crumbled; 1 cup Italian-seasoned croutons; 4 to 5 saltine crackers, crumbled; 1 cup chicken broth; 1 large egg; 1/2 teaspoon dried sage; 1/4 teaspoon pepper; 1 1/4 teaspoons salt, divided; 8 to 10 yellow squash, halved and seeded

12 ingredients

5 steps

Ingredients

1/4 cup butter or margarine
2 celery ribs, diced
1/2 medium onion, diced
2 cups cornbread, crumbled
1 cup Italian-seasoned croutons
4 to 5 saltine crackers, crumbled
1 cup chicken broth
1 large egg
1/2 teaspoon dried sage
1/4 teaspoon pepper
1 1/4 teaspoons salt, divided
8 to 10 yellow squash, halved and seeded

Directions

1

Melt butter in a skillet over medium-high heat. Add celery and onion; saute 5 to 6 minutes or until tender.
2

Combine cornbread, croutons, and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and 1/4 teaspoon salt.
3

Microwave squash halves on HIGH 5 to 7 minutes or until tender.
4

Sprinkle squash halves with remaining 1 teaspoon salt; place in a 13- x 9-inch baking dish. Spoon 1/4 cup stuffing in each squash half.
5

Bake at 375° for 30 minutes or until stuffing is lightly browned.