Stuffed Summer Squash

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STUFFED SUMMER SQUASH

 

3-4 large summer squash, sliced lengthwise

1 (10-oz) package frozen mixed vegetables

2 cloves garlic, minced

1 T butter

1 cup herb stuffing

2 tomatoes, chopped

1 cup cheddar cheese, shredded

 

Place squash in boiling water for about 10 minutes. Remove from water and allow

to cool.

 

Meanwhile, cook frozen vegetables in 1/3 cup of water with garlic and butter for

5 minutes, then drain off excess water.

 

Combine stuffing and tomatoes in a large bowl and add vegetables.

 

Scoop out seeds from the squash and place stuffing mixture in each squash half.

Sprinkle with cheese and bake at 350F degrees for about 40 minutes. Squash

should be crisp-tender, not mushy.

 

 

 

 

 

 

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