Stuffed Miniature Squash

Stuffed Miniature Squash Ingredients

NORMA WRENN	1 tb Snipped fresh basil <<>>
16 Baby zucchini or baby yellow	1/2 ts Garlic salt
2 Ripe avocados; seed, peeled,	1/4 ts Pepper
2 tb Lemon juice

Instructions for Stuffed Miniature Squash

If baby vegetables are unavailable, use 8 small zucchini and increase the cooking time to 5 minutes. Cut and scoop out each zucchini as directed, except cut the squash in half crosswise before filling (to make 4 appetizers per zucchini). In a saucepan cook baby zucchini and/or sunburst squash, covered, in a small amount of boiling water for 2 to 3 minutes or till crisp-tender. Drain; chill squash till cool. For zucchini, cut each in half lengthwise. With a small spoon, scoop out most of the flesh from each zucchini, leaving a 1/4-inch-thick shell. For sunburst squash, using a knife or apple corer, cut around stem. With a spoon, remove stem and hollow out as much of the flesh as you can, working fromteh hole in the top of the squash (do not break through the bottom skin). For filling, in a blender container or food processor bowl combine avocados, lemon juice, basil, garlic salt, and pepper. Cover; process till smooth. Using a pastry bag fitted with a large star tip, pipe filling down the center of the zucchini or sunburst squash cavity. (Or, just spoon filling in each.) Serve immediately. (The filling darkens upon stand.) Per Serving: Calories 46 Protein 1 g Carbohydrate 3 g Total Fat 4 g Saturated Fat 1 g Cholesterol 0 mg Sodium 67 mg Potassium 207 mg Source: Better Homes and Gardens Farmers Market Cookbook adapted for MM Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" on Jan 31, 1998

Main Ingredient: SquashCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Avocado	Basil	Garlic	Lemon
Zucchini

Stuffed Appetizers Basil Garlic Garlic Salt Lemon Squash

for flavor and categorization

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