*  Exported from  MasterCook  *
 
                          Parmesan Stuffed Squash
 
 Recipe By     : http://www.geocities.com/NapaValley/Vineyard/3207/
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      medium        zucchini -- -or summer squash
    1 1/2  teaspoons     salt
      1/4  teaspoon      pepper
      1/4  cup           butter or margarine
      1/2  cup           yellow onion -- finely chopped
    3      cups          soft bread crumbs
      1/8  teaspoon      paprika
      1/2  cup           parmesan cheese -- grated
    1      tablespoon    parsley -- minced
 
 Halve and parboil squash.  Scoop our squash halves, leving hsells 1/4
 thick; discard seedy centers.  Sprinkle with 1 teaspoon salt and the
 pepper; arrange in a lightly buttered 9 x 13 pan.  Preheat oven to
 425°.  Melt butter in a skillet over moderate heat, add onion, and saute
 8 minutes until golden.  Remove from heat adn mnix in all remaining
 ingredients including remaining 1/2 teaspoon salt.  Stuff shells with
 crumb mixture.  (Note: You may prepare recipe to this point early in the
 day; cool, cover, and chill.  Bring to room temperature before
 proceeding.).  Bake, uncovered, 20 - 30 minutes until crumbs are
 lightlyb rowned and squash tender.  Source:  New Doubleday Cookbook.
 
                    - - - - - - - - - - - - - - - - - -