Saturday, July 20, 2013

Recipe: Stuffed Squash I (Veganizable)

The garden's bounty
To veganize, omit bacon and cheese; fry onion in oil


STUFFED SQUASH I

Serves 6 (generously)

6 squash, cut in half lengthwise
1 medium white onion, chopped fine
3 slices bacon, fried crisp, reserving 3 Tbsp bacon grease
1/8 tsp pepper
¼ tsp sugar
1/8 tsp salt
Cracker crumbs (Ritz or comparable)
(Optional—Shredded cheese, any variety)

Preheat oven to 350o. Boil squash in water to cover for 10 minutes. Drain and allow to cool enough to scoop pulp out of half-shells. Mix remaining ingredients (except cracker crumbs) with squash pulp and then stir in enough cracker crumbs to make a stiff mixture. Fill squash shells with mixture and place shells (mixture-sides up) in lightly greased baking dish. (If using shredded cheese, spread over squash.) Bake until brown (and cheese has melted).

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