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Summer Squash: Stuffed Yellow Squash

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

6 small yellow straight neck squash
1 cup fine soft bread crumbs
1 cup chopped finely cooked ham
1/4 teaspoon crushed rosemary leaves
1/2 teaspoon salt
1/8 teaspoon pepper
8 tablespoons melted butter


Recipe

Wash squash, split in half lengthwise, and remove seeds. Set aside. Combine bread crumbs, rosemary, ham, salt, pepper and half of butter. Spoon into cavities of squash halves. Put halves together and tie with string to keep together (or hold in place with toothpicks). Brown lightly in remaining butter. Reduce heat, cover and cook 20 minutes, or until squash is tender, turning to cook both sides.