Stuffed Summer Squash

[Guest guest]

Stuffed Summer Squash

 

6 med. light green round summer squash

2 eggs, beaten

1 (7 oz.) sm. can whole kernel corn, drained

1 (2 oz.) jar pimento, drained

Cherry tomatoes

Fresh parsley, chives, basil, tarragon, cilantro or

green onion tops,chopped

1 tbsp. chopped green onions

1 tsp. seasoned salt like Mrs. Dash

1/4 tsp. pepper

1/2 cup shredded sharp process American cheese

 

Wash squash. Drop in boiling salted water; reduce heat

and cook covered, 11 to 15 minutes or until tender,

but firm. Drain and allow to cool. Place squash, flat

side down, on a smooth surface; scoop out pulp,

leaving a 1/4 inch shell. Chop pulp. Combine pulp,

corn, pimento, green onions, salt and pepper; mix

well. Spoon stuffing into shells. Place squash in a

shallow baking pan, put enough water to cover bottom

of pan. Bake at 350 degrees for 25 minutes. Remove

from oven, sprinkle cheese over squash. Bake 5 minutes

or until cheese melts. garnish platter with tomatoes

and parsley.