Creole Stuffed Summer Squash

Murski Homestead Bed and Breakfast

1662 Old Independence Road , Brenham, TX 77833 USA


  • 6 large yellow squash or mirlitons, halved and seeded
  • 1 pound unpeeled, medium sized fresh shrimp
  • ½ c. butter
  • ½ pound smoked ham, minced
  • 1 onion, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 Tb. Chopped fresh parsley
  • 1 tsp. Salt
  • 1 tsp. Ground white pepper
  • 1 ¼ c. fine, dry breadcrumbs, divided
  • ¼ tsp. Paprika


  1. Combine squash and water to cover in a dutch oven; bring to a boil, and cook for 15 minutes or until tender. Drain and let cool. Scoop out pulp, keeping shells intact; reserve pulp. Peel shrimp, and devein, if desired; chop shrimp.
  2. Melt butter in dutch oven over medium heat; add ham and 1 onion, and cook 3 to 4 minutes or until onion is tender. Stir in shrimp and squash pulp Add green onions and next 4 ingredients; cook 20 to 30 minutes. Stir in 1 cup breadcrumbs. Spoon mixture into shells.
  3. Stir together remaining ¼ cup breadcrumbs and paprika; sprinkle over shells. Bake at 375 degrees F. for 15 minutes.
About this recipe:

Creole Stuffed Summer Squash