Among the vegetables Southerners love to stuff, yellow squash are at the top of the list.
3 medium straight-neck yellow squash (1 to 1½ pounds), trimmed and scrubbed
1½ cups coarse soda cracker crumbs
½ cup freshly grated Parmesan cheese
3 tablespoons finely grated yellow onion
1 tablespoon minced parsley
1 teaspoon finely chopped fresh thyme or ½ teaspoon crumbled leaf thyme
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon freshly grated nutmeg
1 large egg, lightly beaten
1½ tablespoons butter, cut into small dice
Preheat the oven to 350° F. Spritz a 13 × 9 × 2-inch baking pan with nonstick cooking spray and set aside.
Place the squash in a large, heavy saucepan, add enough cold water to cover by 1 inch, set over moderately high heat, and bring to a boil. Cover the pan and boil for 5 minutes. Drain the squash and when cool enough to handle, halve lengthwise, then scoop out the centers, leaving shells about ¼ inch thick. Chop and reserve the scooped-out squash.
Place the crumbs, ¼ cup of the cheese, the onion, parsley, thyme, salt, pepper, and nutmeg in a large bowl and toss well. Mix in the egg and chopped squash.
Stuff the crumb mixture into the squash shells, mounding it up in the middle. Dot each stuffed squash with butter, dividing the total amount evenly, then sprinkle with the remaining ¼ cup cheese.
Arrange the squash, not touching, in the baking pan, and bake uncovered on the middle oven rack for 25 to 30 minutes or until tipped with brown.
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