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Stuffed Squash Recipe

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This recipe for Stuffed Squash, by , is from Grand Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbie Grand
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 small yellow squash
1 lb. Shrimp
1 onion chopped fine
2 stalks chopped fine
2 cloves garlic chopped fine
1 cup Italian bread crumbs
˝ cup Parmesan cheese grated
Salt, pepper and Tony’s to taste
1 egg

Directions:
Directions:
Boil squash till tender (stick a fork in to see if tender). Remove, drain and let cool. Cut squash in half lengthwise. Scoop out the insides of the squash, leaving the squash shell intact.

Peel and devein shrimp. Season with a little Tony’s. Sauté shrimp in a little butter. Cool and chop in small pieces. (Can do in food processor, but be careful not to make into mush). Sauté celery, onions and garlic in same pan. Mix shrimp with squash you took out of the squash shells. Add bread crumbs and cheese. Beat egg and add to mixture. Check seasonings. Fill squash shells with mixture. Top with a little more bread crumbs and a small pat of butter to top. Cook 30 minutes in a 350 degree oven.

 

 

 

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