Bavarian Style Baked Squash
- Ready In:
- Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
- Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
- Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
- Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.
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<p>I have been using this website for YEARS under the name Candace Michelle but when it switched over to food.com, I couldn't log into my old account for some reason. So, if you would like to see my older recipes, click on over to that member page!</p>