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.