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Ham-Stuffed Squash Boats

4.7 | 3 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Fran Shaffer, Coatesville, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 08, 2022

In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.—Fran Shaffer, Coatesville, Pennsylvania

TEST KITCHEN APPROVED

Ham-Stuffed Squash Boats

4.7 | 3 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:15 min
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Ingredients

  • 4 medium yellow summer squash or zucchini (about 6 inches)
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 cup cubed fully cooked ham
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 egg, beaten
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
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Directions

  1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.
  2. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
  3. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.

Nutrition Facts

2 each: 318 calories, 18g fat (10g saturated fat), 109mg cholesterol, 897mg sodium, 22g carbohydrate (6g sugars, 5g fiber), 19g protein.
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