“My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it,” writes Janie McGraw of Sallisaw, Oklahoma.
Grandma’s Stuffed Yellow Squash
Grandma's Stuffed Yellow Squash
Prep Time
25 min
Cook Time
25 min
Yield
2 servings
Ingredients
- 1 medium yellow summer squash
- 1/4 cup egg substitute
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 slices bread, toasted and diced
Directions
- Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain.
- When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel.
- In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.
- Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.
Nutrition Facts
1/2 each: 103 calories, 1g fat (0 saturated fat), 0 cholesterol, 490mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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