YELLOW SQUASH CANOES
6 slices bacon
12 yellow squash
3 eggs, slightly beaten
1/2 cup heavy (whipping) cream
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon freshly ground pepper
Preheat oven to 350 degrees F.
Cook bacon until crisp. Drain on paper towels; crumble. Reserve 2 tablespoons bacon fat.
Split squash in half and discard seeds. Hollow out halves into a canoe shape. Chop scooped-out flesh and saute in bacon fat for 5 minutes.
Blend eggs with cream. Add salt, nutmeg, pepper, crumbled bacon and sauteed squash. Spoon some of the mixture into each canoe, filling to the edges.
Place in a shallow baking dish. Add enough hot water to come up 1/2 inch from bottom of pan.
Bake 25 minutes or until set.
Servings: 8
Source: San Francisco Encore by the Junior League of San Francisco
6 slices bacon
12 yellow squash
3 eggs, slightly beaten
1/2 cup heavy (whipping) cream
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon freshly ground pepper
Preheat oven to 350 degrees F.
Cook bacon until crisp. Drain on paper towels; crumble. Reserve 2 tablespoons bacon fat.
Split squash in half and discard seeds. Hollow out halves into a canoe shape. Chop scooped-out flesh and saute in bacon fat for 5 minutes.
Blend eggs with cream. Add salt, nutmeg, pepper, crumbled bacon and sauteed squash. Spoon some of the mixture into each canoe, filling to the edges.
Place in a shallow baking dish. Add enough hot water to come up 1/2 inch from bottom of pan.
Bake 25 minutes or until set.
Servings: 8
Source: San Francisco Encore by the Junior League of San Francisco
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