*  Exported from  MasterCook  *

                        Parmesan Stuffed Squash

Recipe By     : http://www.geocities.com/NapaValley/Vineyard/3207/
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6      md            zucchini -- or summer squash
  1 1/2  ts            salt
    1/4  ts            pepper
    1/4  c             butter or margarine
    1/2  c             yellow onion -- finely chopped
  3      c             soft bread crumbs
    1/8  ts            paprika
    1/2  c             parmesan cheese -- grated
  1      tb            parsley -- minced

Halve and parboil squash.  Scoop our squash halves, leaving shells
1/4" thick; discard seedy centers.  Sprinkle with 1 ts salt and the
pepper; arrange in a lightly buttered 9x13" pan.  Preheat oven to
425 F.  Melt butter in a skillet over moderate heat, add onion, and
saute 8 minutes until golden.  Remove from heat and mnix in all
remaining ingredients including remaining 1/2 ts salt.  Stuff shells
with crumb mixture.  (Note: You may prepare recipe to this point
early in the day; cool, cover, and chill.  Bring to room temperature
before proceeding.).  Bake, uncovered, 20 - 30 minutes until crumbs are
lightly browned and squash tender.

Source: New Doubleday Cookbook.

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