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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