Stuffed Summer Squash
Stuffed Summer Squash might be just the side dish you are searching for. One serving contains 209 calories, 7g of protein, and 9g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sage, italian-seasoned croutons, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Melt butter in a skillet over medium-high heat.
Add celery and onion; saut 5 to 6 minutes or until tender.
Combine cornbread, croutons, and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and 1/4 teaspoon salt.
Microwave squash halves on HIGH 5 to 7 minutes or until tender.
Sprinkle squash halves with remaining 1 teaspoon salt; place in a 13- x 9-inch baking dish. Spoon 1/4 cup stuffing in each squash half.
Bake at 375 for 30 minutes or until stuffing is lightly browned.