Grandma’s Stuffed Yellow Squash
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 2 servings.
“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.
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
-
1.
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.
-
2.
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.
-
3.
In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC