Stuffed Summer Squash
3 - 4 large summer squash sliced lengthwise
1 10-oz. package frozen mixed vegetables OR
About 2 cups of an assortment of fresh veggies such as corn kernels cut off the cob, butter beans and fresh peas.
2 cloves garlic, minced
1 Tbsp. butter
1 cup herb stuffing
2 tomatoes, chopped
1 cup cheddar cheese, shredded
Place squash in boiling water for about 10 minutes. Remove from water and allow to cool. Meanwhile, cook frozen vegetables in about 1/3 cup of water with garlic and butter for about 5 minutes, and then drain off excess water. If using fresh veggies, just cover with water, bring to a boil and add the garlic and butter. Cook in boiling water for about 5 to 8 minutes until just done and then drain off water; do not over-cook the veggies. Combine stuffing and tomatoes in a large bowl and add vegetables. Scoop out seeds from the squash and place stuffing mixture in each squash half. Sprinkle with cheese and bake at 350 degrees for about 40 minutes. Squash will be crisp-tender and not mushy.