Stuffed Yellow Summer Squash

Serves: 4
Total Calories: 468


2 large yellow squash
8 Ritz crackers
1/2 cup grated Cheddar cheese
1/2 small yellow onion, diced
1/4 stick butter, diced
1 medium tomato, diced
8 mushrooms, diced
1 tablespoon chopped parsley
1 salt and pepper to taste
1/2 tablespoon minced garlic
1/4 stick butter


Boil squash in pot 1/3 full of water until slightly tender, but still very firm. Don't overcook or they will be too hard to handle.

In mixing bowl crumble Ritz Crackers, then add Cheddar cheese, onion, diced butter, tomato, mushrooms, parsley, and seasonings. Preheat oven to 350°. Remove cooked squash from the pot; cool in cold water. When cool, cut squash in half and scrape out seeds, adding seeds to the cracker mixture.

With the 1/4 stick butter, butter the bottom of a 9x13-inch pan; place cut squash in pan. Stuff each half of the squash with the mixture. Bake for 30 minutes at 350°.

Nutritional Facts:

Serves: 4
Total Calories: 468
Calories from Fat: 140

This Stuffed Yellow Summer Squash recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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