Serves: 4
Total Calories: 468

2 large yellow squash
8 Ritz crackers
1/2 cup grated Cheddar cheese
1/2 small yellow onion, diced
1/4 stick butter, diced
1 medium tomato, diced
8 mushrooms, diced
1 tablespoon chopped parsley
1 salt and pepper to taste
1/2 tablespoon minced garlic
1/4 stick butter

Boil squash in pot 1/3 full of water until slightly tender, but still very firm. Don't overcook or they will be too hard to handle.

In mixing bowl crumble Ritz Crackers, then add Cheddar cheese, onion, diced butter, tomato, mushrooms, parsley, and seasonings. Preheat oven to 350°. Remove cooked squash from the pot; cool in cold water. When cool, cut squash in half and scrape out seeds, adding seeds to the cracker mixture.

With the 1/4 stick butter, butter the bottom of a 9x13-inch pan; place cut squash in pan. Stuff each half of the squash with the mixture. Bake for 30 minutes at 350°.

Nutritional Facts:

Serves: 4
Total Calories: 468
Calories from Fat: 140

More Recipes from the Best of the Best from the Mountain West Cookbook:
Parmesan Fries
Nevada Heat Chili Fries
Crunchy Potatoes
Silver State Potatoes
Virginia City Creamy Goat Cheese Mashed Potatoes
Cattlemen’s Club Twice-Baked Potatoes
Pickaroon Potatoes
Prairie Schooners
Long’s Peak Baked Beans
Best in the West Beans
Dove Creek “Pinto Bean Capital of the World” Beans
Spicy Green Beans
Stuffed Yellow Summer Squash
Red Peppers and Yellow Squash
Cheese-Topped Zucchini
Italian Zucchini Crescent Pie
Tomatoes Baked in Sour Cream
Portobello Mushrooms with Ratatouille and Spinach
Nutmeg Spinach Soufflé
Low Fat Stir-Fried Veggies
Skillet Cabbage
Mediterranean Grilled Veggies
Peperonata
Grilled Stuffed Onions
Hot and Spicy Onion Rings
Broccoli with Dill Cheese Sauce
Oriental Carrots