Broiled Squash

  1. Place squash in a saucepan; add water to cover and bring to a boil.
  2. Cover, reduce heat and simmer 6 minutes or until tender but still firm.
  3. Drain.
  4. Cut squash in half lengthwise, leaving stems intact.
  5. Remove pulp, leaving 1/4-inch thick shells.
  6. Mash pulp; add chilies and next 5 ingredients.
  7. Stir well.
  8. Spoon mixture into shells.
  9. Sprinkle with breadcrumbs.
  10. Arrange squash on a rack in a roasting pan coated with vegetable cooking spray.
  11. Broil 5 1/2-inches from heat for 8 minutes or until browned.
  12. 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)

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