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Chicken Marsala

Simple Marinara

Baked Asparagus

Stuffed Summer Squash

Stuffed Summer Squash

  • 4 Fresh Summer Squash
  • 1 tbsp. Butter
  • 2 tbsp. Olive Oil
  • 1/4 cup Panko
  • 2 tbsp. Vegetable or Chicken Broth
  • 1/2 cup shredded Cheddar Cheese
  • Salt and Pepper

Preheat oven to 350 degrees. Split the Squash lenghtwise. Scoop out the pulp and seeds with a spoon and set aside in a small sauce pan. Coat the inside of the squash with olive oil and sprinkle on a bit of salt and pepper to taste.

Add to the sauce pan Butter, Broth and bring to a low simmer. While this mixture cooks smash the pulp and seeds with a fork or a potato masher. Melt in the shredded Cheddar Cheese, then add the Panko. Put this mixture back into the halved squash. Place in a baking pan and set in oven for 30 minutes or until the stuffing raises and turns brown.

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