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Seed Encyclopedia
| Stuffed Squash |
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Submitted By: Alison Overton Ingredients: Wash squash. Put it in a pot of boiling water and cover. Boil at medium high for 10-15 minutes or until just tender. Remove from water and let cool. Snip off ends of squash and slice lengthwise. Spoon out seeds and place in a bowl. Add egg, crumbled toast, and diced onion. Season with salt, pepper, and Italian seasoning. Mix everything together. Put this mixture back into the squash shells and place on cookie sheet. Top with buttered crumbled toast. Bake at 350 until done, approximately 20 minutes. |
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Excerpted from the Foreward, by Jim Wilson, of Karen Park Jennings' book, Success with Seed "I hope that you will use the solid, time-tested information in this book to launch you on a lifetime hobby of starting from seeds. One of the fringe benefits that will grow from it will be a yearly surplus of seedlings...Neighbors will come to see you as a cross between the Easter Bunny, Santa Claus, and Johnny Appleseed.." |