marsha-tbay
Well-known member
6 med size yellow squash
6 slices bacon
1 large onion, chopped
1 tsp grated green pepper
1 chicken bouillon cube
1/2 c boiling water
1 c dry breadcrumbs
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 butter, melted
parmesan cheese
fresh parsley
Wash squas thoroughly. Place squash in boiling salted water to cover, simmer 10-15 minutes or until tender but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell, set aside.
Fry bacon until crisp; remove from pan and drain paper towels. Crumble bacon. Drain off bacon drippings, reserving 2 tablespoons in pan. Saute onion and green pepper in drippings until golden brown.
Add bouillon cube to 1/2 c boiling water; stir until dissolved. Combine bouillon mixture, bacon, onion and green pepper, breadcrumbs, 1 tsp salt, pepper, celery salt, butter and squash pulp; mix well.
Place squash shell in a 13 x 9 x 2" baking dish. Spoon pulp mixture into shells; sprinkle with parmesan cheese. Broil about 3 minutes or until lightly browned.
Serve on a bed of fresh parsley. Serves 6
6 slices bacon
1 large onion, chopped
1 tsp grated green pepper
1 chicken bouillon cube
1/2 c boiling water
1 c dry breadcrumbs
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 butter, melted
parmesan cheese
fresh parsley
Wash squas thoroughly. Place squash in boiling salted water to cover, simmer 10-15 minutes or until tender but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell, set aside.
Fry bacon until crisp; remove from pan and drain paper towels. Crumble bacon. Drain off bacon drippings, reserving 2 tablespoons in pan. Saute onion and green pepper in drippings until golden brown.
Add bouillon cube to 1/2 c boiling water; stir until dissolved. Combine bouillon mixture, bacon, onion and green pepper, breadcrumbs, 1 tsp salt, pepper, celery salt, butter and squash pulp; mix well.
Place squash shell in a 13 x 9 x 2" baking dish. Spoon pulp mixture into shells; sprinkle with parmesan cheese. Broil about 3 minutes or until lightly browned.
Serve on a bed of fresh parsley. Serves 6