Good Stuffed Squash

Ingredients

• Choose three large yellow squash
• and six small ones
• Steam five minutes in pressure cooker
• melt three tablespoons oleo
• Crumble in four slices bread
• seasoning with butter or oleo
• salt
• pepper
• dash of onion salt if desired

Method

1. 1

   Wash, cut in halves lengthwise.

2. 2

   Steam five minutes in pressure cooker at 15 pounds.

3. 3

   While squash cooks, melt oleo in pan.

4. 4

   Crumble in bread.

5. 5

   Keep over low heat until crumbs are brown and crisp.

6. 6

   When squash is done, lift large slices out carefully.

7. 7

   Scoop and discard large seeds.

8. 8

   Scoop remainder of inside into small bowl, leaving shell on plate to hold stuffing.

9. 9

   Put all small halves into stuffing bowl and mash with fork, seasoning with butter or oleo, salt, pepper, dash of onion salt if desired.

10. 10

    Fill each large shell with stuffing.

11. 11

    Sprinkle generously with crisp buttered crumbs and serve immediately.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 60. The excerpt below is the record exactly as published.

GOOD STUFFED SQUASH To serve six: Choose three large yellow squash and six small ones. Wash, cut in halves lengthwise. Steam five minutes in pressure cooker at 15 pounds. While squash cooks, melt three tablespoons oleo in pan. Crumble in four slices bread. Keep over low heat until crumbs are brown and crisp. When squash is done, lift large slices out carefully. Scoop and discard large seeds. Scoop remainder of inside into small bowl, leaving shell on plate to hold stuffing. Put all small halves into stuffing bowl and mash with fork, seasoning with butter or oleo, salt, pepper, dash of onion salt if desired

Cook this with the app: pantry check, scaling, and the assistant.