Stuffed Squash

• 7 medium zucchini or yellow squash
• 1 1/4 pounds peeled, medium-size raw shrimp (31/35 count)
• 1/2 cup butter
• 1 medium onion, finely chopped
• 1/2 medium-size green bell pepper, chopped
• 2 celery ribs, finely chopped
• 3 green onions, chopped
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 1/4 cups fine, dry breadcrumbs, divided
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 2 tablespoons butter

1. Microwave squash at HIGH 3 minutes. Cut each in half lengthwise. Carefully scoop out pulp into a bowl, leaving a 1/4-inch-thick shell. Finely chop pulp.
2. Meanwhile, devein shrimp, if desired. Coarsely chop shrimp.
3. Melt 1/2 cup butter in a large, deep skillet or Dutch oven over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Reduce heat to low; add bell pepper and next 4 ingredients; saute 12 minutes or until tender. Stir in squash pulp; cook, stirring often, 5 minutes. Stir in 1 cup breadcrumbs until combined. Remove from heat; stir in shrimp. Stir in salt and next 3 ingredients.
4. Microwave 2 Tbsp. butter at HIGH 10 to 15 seconds or until melted. Spoon squash mixture into shells, pressing down lightly. Sprinkle with remaining 1/4 cup breadcrumbs. Place squash in 2 (11- x 7-inch) baking dishes. Drizzle with melted butter.
5. Bake at 350u0b0 for 30 minutes or until lightly browned.
6. Note: For testing purposes only, we used an 1,100-watt microwave.

zucchini, shrimp, butter, onion, green bell pepper, celery, green onions, garlic, parsley, breadcrumbs, salt, black pepper, ground red pepper, egg, butter

Taken from www.myrecipes.com/recipe/stuffed-squash-1 (may not work)