Stuffed Squash
By Yankee Magazine|Aug 08 2007|
This is a great recipe when you have squash that you think might be too big to use. Fantastic taste and I have never found anyone who does not love this dish. This recipe was handed down from a farmers wife. Better than squash casserole!
Yield
4 servings
Ingredients
2 large squash
pack of crackers (Premium or Zesta)
1/2 stick of land of lakes butter
1/2 onion
Instructions
Pick 2 large squash, wash and cut ends off. Boil whole until tender, cut longways, scrape the seeds and some of the meat (leaving only shell) and put into food processor or blender. Spray cookie sheet and arrange shells. Add 1/2 onion, and about a pack of crackers, (zesta or premium) and about 1/2 stick of Land of Lake Butter to the seed mixture into blender or food processor. Mix all together till thickened, and put back into shells. Place into preheated oven till golden brown or about 25 min at 350. Take out of oven and place a slice of american cheese (or other) on top and let melt.
Best flavor and so good!
Really great!! Can even freeze before baking and is simple to fix from freezer.