Ham-Stuffed Squash Boats
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 medium yellow summer squash or zucchini (about 6 inches)
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1 small onion, finely chopped
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2 tablespoons butter
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1 cup cubed fully cooked ham
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1/2 cup dry bread crumbs
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1/2 cup shredded cheddar cheese
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1/2 cup shredded Parmesan cheese, divided
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1 egg, beaten
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1 teaspoon paprika
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1/4 teaspoon pepper
Directions
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1.
Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.
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2.
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.
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3.
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.
Nutrition Facts
2 each: 318 calories, 18g fat (10g saturated fat), 109mg cholesterol, 897mg sodium, 22g carbohydrate (6g sugars, 5g fiber), 19g protein.
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