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Ham-Stuffed Squash Boats

 Ham-Stuffed Squash Boats
In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.—Fran Shaffer, Coatesville, Pennsylvania
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 medium yellow summer squash or zucchini (about 6 inches)
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 cup cubed fully cooked ham
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 egg, beaten
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper

Directions

  • Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in.
  • shell. Chop pulp and set aside.
  • In a large saucepan, cook shells in boiling water for 4-5 minutes.
  • Drain and set aside. In another saucepan, saute onion in butter
  • until tender; remove from the heat. Add ham, bread crumbs, cheddar
  • cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash
  • pulp; mix well.
  • Spoon into shells. Place on a lightly greased baking sheet. Sprinkle
  • with remaining Parmesan cheese. Bake at 425° for 12-15 minutes
  • or until heated through. Yield: 4 servings.

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Ham-Stuffed Squash Boats (continued)

Nutritional Facts: 1 serving (2 each) equals 318 calories, 18 g fat (10 g saturated fat), 109 mg cholesterol, 897 mg sodium, 22 g carbohydrate, 5 g fiber, 19 g protein.