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Ham Stuffed Squash Boats |
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Ham Stuffed Squash Boats - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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4 med
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yellow summer squash or zucchini (about 6 inches) |
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1 sm
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onion, finely chopped |
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40 ml
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butter or margarine |
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1 cup
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diced fully cooked ham |
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1/2 cup
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dry bread crumbs |
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1/2 cup
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shredded cheddar cheese |
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1/2 cup
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shredded Parmesan cheese, divided |
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1
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egg, beaten |
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1 tsp
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paprika |
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1/4 tsp
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pepper |
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| Method: |
Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on a lightly greased baking sheet.
Sprinkle with remaining Parmesan cheese. Bake at 425 F for 12-15 minutes or until healed through.
Yield: 4 servings.
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