Stuffed Summer Squash

Stuffed Summer Squash




Yield 4 -8



  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Place cut side down in a glass baking dish. Pour a little water in the dish (just enough to cover the bottom). Microwave on high for 5 minutes.
  3. Remove from microwave and allow to cool enough to touch - Three guesses why I included the cooling step!
  4. Scrap seeds and flesh from the inside of the squash with a spoon.
  5. Stir remaining ingredients except chive into the squash seeds and flesh.
  6. Pour the water out of the baking dish and put the squash back in it - this time cut side up.
  7. Stuff with sour cream mixture.
  8. Bake for about 20 minutes or until cheese is melted and beginning to brown.
  9. Sprinkle chives on top and serve.

Courses side

Recipe by From Calculu∫ to Cupcake∫ at