Recipe: Stuffed Summer Squash

STUFFED SUMMER SQUASH

4 small (1/2 lb) or 2 large summer squashes
FOR SQUASH FILLING:
1/4 cup grated cheese
3 tbsp. dry bread crumbs
1 tbsp. butter
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. curry powder or dry mustard
minced garlic or onion
a tiny pinch of cayenne pepper
FOR MEAT OR FISH FILLING:
Heated Creamed Cooked Chicken, Ham, or Fish
FOR VEGETABLE FILLING:
Spinach, or Swiss Chard, cooked and drained

TO PREPARE SQUASH:
Steam the squashes, leaving them whole. When almost tender, drain the squashes, cool them.

Preheat the oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out the centers, leaving a shell about 1/2-inch thick.

PREPARE FILLING:
For Squash Filling, chop the removed pulp. Combine the Vegetable Filling ingredients with the squash pulp. Refill the shells with the pulp mixture.

For the Meat or Fish Filling, refill the shells with creamed meat or fish.

For the Vegetable Filling, fill the shells with cooked spinach or Swiss chard.

BAKE:
Place the filled squash shells in a pan, in a very little water or on a rack above the water. Bake until hot, about 10 minutes.

VARIATIONS:
The stuffing possibilities are endless. Try a little sausage, pasta sauce and/or pasta, or even potato. Be adventurous.

Servings: 2-4