Squash Boats

By calypan

Ingredients

• 2 Large Squash
• Pancetta, diced
• 1 small onion, diced
• 1 small tomato, diced
• Shredded Parmesan to taste
• Salt & pepper to taste
• Pepperidge Farm cornbread stuffing to taste

Preparation

Step 1

Microwave squash in 2 T. water 1-1/2 min. Cut in half vertically and scoop out pulp with spoon. Set aside.

In skillet in 1 tsp. olive oil, saute pancetta and onion until almost done; remove from heat.

Add tomatoes, reserved squash pulp, shredded Parmesan, salt, pepper and cornbread mix.

Stir together lightly and stuff back into squash shells.
Place on baking sheet and bake at 400 for 25-30 min.