Stuffed Cannonball Yellow Squash Recipes

BAKED STUFFED YELLOW SQUASH BOATS

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

GRANDMA'S STUFFED YELLOW SQUASH

Steps:

• Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

STUFFED YELLOW SQUASH

Steps:

• 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.

STUFFED CANNONBALL YELLOW SQUASH

Steps:

• In a frying pan on top of the stove or in the oven cook the sausage links in 2 tablespoons of olive oil until fully cooked Add the mushrooms and red roasted pepper, about 2 minutes before the sausage is completely cooked and lightly brown them.
• While the sausage is cooking, in a small bowl, mix the bread crumbs, the dry ingredients and water. Remove the sausage from heat let cool slightly and then in a food processor or blender, grind the meat to medium texture, add the cooked mushrooms and Peppers. Cut the top off each squash ball *like a little hat and set it aside. Spoon out the inside and discard.
• When the meat mixture is able to be handles add it to the bread crumb mixture and form small meatballs. Fill each squash with the meatball so that if comes out the top of the squash. Do this to each of them. Place each filled squash ball in the pan and pour the rest of the sauce over them, put the little "hats" on. Cook for 30 minutes, serve hot and enjoy