Vegetable With a Kick

So I'm walking through the produce aisle at the store last week and I'm thinking "we need something different". Green beans, Brussels sprouts, cucumbers, tomatoes, these are all things we eat on a pretty regular basis. But I was in the mood for something new, something we'd never tried before. I spotted the yellow squash and zucchini and thought, "mmmm, maybe something w/ those". Well, I've done each steamed w/ butter, salt and pepper a thousand times, and we just had zucchini in our butter bean soup last week, so yellow squash it was. I bought 2 and decided I would turn to my trusty friend the Internet and fellow foodie bloggers to come up w/ something. ComposeWell, it didn't take long b/c as luck would have it over at For The Love of Cooking there was a simple, and very "new" way to prepare these 2 yellow squash that were sitting in my crisper drawer destined to be cooked, or forgotten about depending on what I found. I was already planning a pasta dish tonight, so I'm thinking what better side than an "Italian" vegetable. And w/ Alex, if I put marinara and cheese on anything, heck it could be a shoe tongue, he will think it's the greatest thing ever!

Stuffed Yellow Squash

Olive oil or cooking spray
2 yellow squash
1/2 c. marinara sauce
2 TBS Parmesan cheese, grated
2 TBS Italian seasoned Panko bread crumbs (I'm using Italian seasoned "regular" bread crumbs b/c I have them)
Salt/Pepper to taste

Preheat oven to 350. Coat a baking dish w/ a bit of olive oil or cooking spray. Cut the yellow squash in half lengthwise & slightly scoop out the filling down the center. Season squash w/ salt and pepper. Spoon the marinara down the center of each, equally. Sprinkle Parmesan on top of marinara and top w/ bread crumbs. Bake for 25 minutes or until golden brown.

Shared on Everyday Sisters Sept. 4, 2011