Stuffed Squash

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup butter 
• 2 tablespoons butter 
• 2 rib celery finely chopped
• 1.3 cups breadcrumbs dry divided fine
• 1 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 0.5 medium size bell pepper green chopped
• 3  green onions chopped
• 0.3 teaspoon ground pepper red
• 1 medium onion finely chopped
• 1.3 pounds shrimp raw peeled ()
• 0.8 teaspoon salt 
• 7 medium zucchini yellow

Equipment

• bowl
• frying pan
• oven
• microwave
• dutch oven

Directions

1. Microwave squash at HIGH 3 minutes.
2. Cut each in half lengthwise. Carefully scoop out pulp into a bowl, leaving a 1/4-inch-thick shell. Finely chop pulp.
3. Meanwhile, devein shrimp, if desired. Coarsely chop shrimp.
4. Melt 1/2 cup butter in a large, deep skillet or Dutch oven over medium heat; add onion, and cook, stirring occasionally, 5 minutes or until tender. Reduce heat to low; add bell pepper and next 4 ingredients; saut 12 minutes or until tender. Stir in squash pulp; cook, stirring often, 5 minutes. Stir in 1 cup breadcrumbs until combined.
5. Remove from heat; stir in shrimp. Stir in salt and next 3 ingredients.
6. Microwave 2 Tbsp. butter at HIGH 10 to 15 seconds or until melted. Spoon squash mixture into shells, pressing down lightly.
7. Sprinkle with remaining 1/4 cup breadcrumbs.
8. Place squash in 2 (11- x 7-inch) baking dishes.
9. Drizzle with melted butter.
10. Bake at 350 for 30 minutes or until lightly browned.
11. Note: For testing purposes only, we used an 1,100-watt microwave.