Seaside Stuffed Summer Squash Recipes

Steps:

• 1. THE SHELLS: Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve. Using a spoon or melon baller scoop out the insides and discard.
• 2. Place shells in baking dish and sprinkle insides with salt & pepper.
• 3. Chop the reserved squash/zucchini and set aside.
• 4. STUFFING: Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
• 5. Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
• 6. Remove from heat and let cool slightly.
• 7. Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
• 8. Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
• 9. Carefully remove foil and bake for another 10 minutes.
• 10. Cool slightly but don't wait too long to dig in. These are so yummy.

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.

Steps:

• Boil the squash 10 minutes until softened.
• When cooled enough to handle, remove the stems and cut in half lengthwise.
• Remove the pulp.
• Cook the bacon until crisp.
• Saute the onion in 2T bacon drippings.
• Add crumbled bacon, breadcrumbs and squash pulp.
• Fill the squash shells.
• Top each shell with cheese.
• Broil until melted.
• Sprinkle with paprika.

Steps:

• Depending on size of squash, allow 1/2 per person.
• Parboil whole squash in salted water until tender.
• Remove, slice in half lengthwise.
• Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
• Add a little cream or milk, salt & pepper lightly, and return to squash shell.
• Top with fine bread crumbs, dot with butter, and bake until cheese is melted.