| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | Medium-sized yellow squash | |
| 6 | Bacon | |
| 1 | Onion, chopped | |
| 1 | t | Grated green pepper |
| 1 | Chicken bouillon cube | |
| 1/2 | c | Boiling water |
| 1 | c | Dry bread crumbs |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | t | Celery salt |
| 1/4 | c | Melted butter |
| Parmesan cheese | ||
| Fresh parsley |
INSTRUCTIONS
Wash squash. Place in boiling, salted water to cover. Simmer 10-15 minutes or until tender, but still firm. Drain & cool sligtly. Trim off stems. Cut in half lengthwise & remove & reserve pulp, leaving a firm shell. Set aside. Fry bacon until crisp. Remove from pan & drain on paper towel. Crumble bacon. Drain bacon drippings, reserving 2 tablespoons in pan. Saute onion & green pepper in drippings until golden brown. Add bouillon cube to boiling water; stir until dissolved. Combine bouillon mixture, bacon, onion, green pepper, bread crumbs, salt, pepper, celery salt, butter & squash pulp; mix well. Place squash shells in a 13x9-inch baking dish. Spoon pulp mixture into shells. Sprinkle with cheese. Broil about 3 minutes or until golden brown. Serve on a bed of fresh parsley. Yields 6 servings. MRS. THOMAS IGOU From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 147
Total Fat: 16.8g
Cholesterol: 45.3mg
Sodium: 1087.6mg
Potassium: 114mg
Carbohydrates: 17.1g
Fiber: 1.3g
Sugar: 2.5g
Protein: 13.7g