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variation of stuffed summer squash Tippy's stuffed sheperd's pie squash
Date product posted
Sun June 20, 2004
A meal by itself and your kids will eat squash like this! I had leftovers from breakfast plus 1 lb of hamburger that needed to be used, etc... It came out delicious and very attractive! Reminded me of sheperd's pie in a potato skin and there were few leftovers!
5 yellow summer squash
1 1b of ground beef, cooked and chopped small
1 slice (or more) of bacon, cooked and chopped
2 sausage patties, cooked and chopped small
2 scallion onions chopped small
8 oz of creme cheese
8 oz of cheddar-shredded
seasonings of your choice
paprika for top
How To Prepare:
Boil squash whole until tender enough to run a skewer through (about 8 min.). Let squash cool on cutting board. Mix everything else togather.
When cool, slice squash length-wise and cut middle out with a small spoon, scraping the skin carefully. Mix squash inners including seeds into mix. Spoon into squash shells in large heaps. Dust with Paprika. Bake at 350, covered for 25 min. and uncovered until brown (maybe another 5 min. or so). Cheese will be melted.
Number of Servings:
1/2 squash to a whole squash
Carbs per serving - include all nutritional information if known: