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Total Time
30mins
Prep 15 mins
Cook 15 mins

Taken from the "From Storebought to Homemade" cookbook.

Ingredients Nutrition

  • 6 yellow squash, small and well shaped (crookneck)
  • 170.09 g can baby peas, drained
  • 14.79 ml butter
  • 4.92 ml sugar
  • 29.58-44.37 ml heavy cream
  • 29.58 ml breadcrumbs, seasoned (heaping)
  • 9.85 ml parmesan cheese, grated

Directions

  1. Boil the whole squash until tender, no more than 5 minutes.
  2. Drain and cut the vegetables in half lengthwise. Scoop out the seeds to make a boat-shaped cavity. (Leave some of the meat on the squash peel, so that you don't scrape down to the outer skin).
  3. Preheat the oven to 350 degrees.
  4. Combine the peas, butter, salt, pepper, sugar and cream in a blender and puree until soft but not runny. (Begin with just 2 tablespoons of the cream, and add more only if needed.).
  5. Fill the squash cavities with the pea mixture, and place them in a greased baking dish.
  6. Combine the bread crumbs and cheese, sprinkle over the squash.
  7. Bake for 12 to 15 minutes.