STUFFED YELLOW SQUASH WITH STEWED TOMATOES
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 21
Steps:
- SQUASH: Take 2 of the squash and cut lengthwise. Remove flesh using a teaspoon from each half of the squash. The hollowed shell should be approximately 1/8-inch thick. Chop flesh into small pieces. Take the third whole squash and chop into small pieces as well. Combine chopped whole squash and flesh and set aside. Add butter to saucepan on medium heat and add leeks. Cook for approximately three minutes or until tender. Add chopped garlic and chopped squash. Cook until tender, approximately 4 minutes. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper and allow the mixture to cool for about two minutes. Stuff each hollowed squash with vegetable mixture. Place them, stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender. Remove from oven and serve with stewed tomatoes.
- STEWED TOMATOES: Score bottom of each tomato making an 'X' mark. Place tomatoes in boiling water for 2 minutes. Remove tomatoes and shock them with ice cold water. Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline. After removing skin, chop tomatoes and set aside. Add vegetable oil to saucepan on medium heat. Add chopped onions and cook for approximately 3 minutes. Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar. Stir mixture and simmer for 10 minutes. Add parsley, thyme, and bay leaf and stir again. Simmer for approximately 10 to 15 minutes. Season with salt and pepper to taste.
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Mohamed Sylla
m-s@hotmail.comOverall, I thought this recipe was just okay.
Khan International
k-international@hotmail.comI would have liked the squash to be a bit more tender.
Melanin
melanin@aol.comThis recipe is a bit too bland for my taste.
Youness Bou
youness.bou@gmail.comI'm not a big fan of squash, but I really enjoyed this recipe.
Christabel Asamoah
asamoahchristabel72@gmail.comThis recipe is a great way to get your kids to eat their vegetables.
paige beougher
beougher_p@yahoo.comI love the combination of flavors in this recipe. The squash, tomatoes, and cheese all go together perfectly.
Stefan Constable
stefan-constable60@gmail.comThis recipe is a great way to use up leftover squash.
Owen doran
o_d@hotmail.comI've made this recipe several times and it's always a crowd-pleaser.
Ariyan Akbor
a.a@hotmail.comThis recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Ikbal hossain Rasel
r-i@hotmail.comI'm a vegetarian and I love this recipe. The squash is a great substitute for meat.
Rookmin Lall
lr74@yahoo.comI made this recipe for a potluck and it was a huge hit. Everyone loved it.
Mercy Rop
m_rop53@hotmail.comThis recipe was a bit time-consuming, but it was worth it. The stuffed squash was delicious and my family loved it.
Victor Masango
victor-masango@gmail.comThe squash was a bit overcooked, but the stuffing was delicious.
Miss Proud conservative Ms Jay
miss@hotmail.comThe stuffed yellow squash was a bit bland. I think it needed more seasoning.
Precious Mmesoma
mmesoma-precious@aol.comThis recipe was easy to follow and the results were delicious. The squash was tender and the stuffing was flavorful. I would definitely recommend this recipe.
Minhaz Islam
minhaz69@gmail.comI'm not usually a fan of squash, but this recipe changed my mind. The stuffing was so flavorful and the squash was cooked perfectly. I'll definitely be making this again.
Sk Shaon mia
mia_s89@yahoo.comThis stuffed yellow squash recipe was a hit! The squash was tender and flavorful, and the stewed tomatoes added a delicious tanginess. I'll definitely be making this again.