Okay, I realize vegetable recipes aren’t nearly as exciting as desserts, but this baked stuffed squash is so delicious that it might even give vegetables some new respect.
My sweet Nana, Jacquie Sexton, made this on many occasions and shared the recipe with me. The flavor is similar to Thanksgiving stuffing. I love to serve this squash with a side of cole slaw because the flavors and textures blend so well.
4-6 smaller sized yellow squash
½ stick of melted butter
10-15 saltine crackers, coarsely crushed
1 tablespoon of finely diced Vidalia onion (or other mild onion)
Salt and pepper
Bring a large pot of water to a boil. Cut the ends off the squash and place the whole squash into the boiling water. Boil until the squash feels tender when a knife is inserted into the center. (This will take approximately 30 minutes depending on the size of the squash.) Remove from the boiling water and cut in half lengthways. Scoop out the insides and mash together with the melted butter, the coarsely crushed saltine crackers, and the diced Vidalia onion. Add salt and pepper until it is seasoned well. Spoon the mixture back into the shells and place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Bake at 400° until lightly browned (about 10-20 minutes).