Italian Stuffed Squash

12 squash, cut in half lengthwise
1 clove garlic, mashed
1/3 cup parsley, chopped fine
3/4 cup grated Monterey cheese
4 tbsp olive oil
1 cup bread (soak in water, squeeze out. Chop fine and measure.)
4 eggs
Salt and pepper to taste

Parboil squash and scoop out insides. Put squash in baking pan and pour olive oil over generously. Take insides of squash that were scooped out, mix with other chopped ingredients, and fill squash halves with mixture. Pour on more olive oil and sprinkle generously with grated cheese. Bake until nicely browned at 350 for approximately one hour.

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