Stuffed Summer Squash
Bright and savory stuffed summer squash features tender squash shells filled with seasoned bread crumbs, herbs, and vegetables, perfect as a light main or side dish for summer meals.
Ingredients
Instructions
- Cook squash in a small amount of boiling, salted water for about 10 to 15 minutes, until barely tender.
- Drain and cut the squash in half lengthwise.
- Scoop out the seeds from each squash half.
- Arrange the squash shells in a greased shallow baking dish.
Nutrition & Diet Analysis (per serving)
472
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).