• 2servings
  • 50minutes
  • 103calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium yellow summer squash

  2. 1/4 cup egg substitute

  3. 2 tablespoons finely chopped onion

  4. 1/4 teaspoon salt

  5. 1/8 teaspoon pepper

  6. 2 slices bread, toasted and diced

Instructions Jump to Ingredients ↑

  1. Grandma's Stuffed Yellow Squash Recipe photo by Taste of Home Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain.

  2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel.

  3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.

  4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. Yield: 2 servings.


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