Stuffed Yellow Squash
photo by 2Bleu
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Filling
- 113.39 g neufchatel cheese, softened or 113.39 g cream cheese
- 59.14 ml 2% low-fat milk
- 113.39 g Italian sausage, cooked, drained and crumbled
- 29.58 ml onions, chopped fine
- 29.58 ml bell peppers, chopped fine
- 29.58 ml carrots, chopped fine
- 2 mushrooms, chopped (optional)
- 1 garlic clove, minced
- 4.92 ml fresh basil, chopped
- 29.58 ml soft bread cubes (or crumbs)
-
Other Ingredients Needed
- 2 yellow squash
- 118.29 ml spaghetti sauce
- 59.14 ml low-fat parmesan cheese, grated
directions
- Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.
- Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1" high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.
- Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.
- Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.
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RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?