Broiled Squash
- 2 medium yellow squash
- 2 tsp. chopped green chilies, drained
- 1 tsp. chopped pimiento
- 1/4 tsp. garlic powder
- 1/4 tsp. ground white pepper
- 1/8 tsp. dried whole thyme
- 1/8 tsp. dried whole oregano
- 1 Tbsp. plus 1 tsp. fine, dry breadcrumbs
- Place squash in a saucepan; add water to cover and bring to a boil.
- Cover, reduce heat and simmer 6 minutes or until tender but still firm.
- Drain.
- Cut squash in half lengthwise, leaving stems intact.
- Remove pulp, leaving 1/4-inch thick shells.
- Mash pulp; add chilies and next 5 ingredients.
- Stir well.
- Spoon mixture into shells.
- Sprinkle with breadcrumbs.
- Arrange squash on a rack in a roasting pan coated with vegetable cooking spray.
- Broil 5 1/2-inches from heat for 8 minutes or until browned.
- Serves 4.
yellow squash, green chilies, pimiento, garlic powder, ground white pepper, thyme, oregano, breadcrumbs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=346142 (may not work)