Baked Summer Squash

 (adapted from Southern Living recipe)

Servings: 8

Another squash recipe?  Yep!  I do love squash but after a wonderful summer filled with delicious farm fresh squash, I'm a bit weary of the old tried & true recipes.  I found this Southern Living recipe online and based on its reviews, gave it a try.  Hubby declares that this is the best squash he's ever had... and I agree!  This could almost be a vegetarian meal in itself, but is also great as a side dish.  I served it with fresh corn on the cob, dixie lee peas, and baked pork chops!  It was delicious!  Enjoy!

INGREDIENTS:

·        2 1/2 pounds yellow squash, washed and ends trimmed

·        1 small sweet onion, chopped

·        2 ½ teaspoons salt, divided

·        1 (10 3/4-oz.) can cream of chicken soup (low fat/low sodium)

·        1 (8-oz.) container reduced fat sour cream

·        1 (8-oz.) can diced water chestnuts, drained

·        1 teaspoon ground black pepper (or to taste)

·        1 (6 to 8-oz.) package cornbread stuffing mix

·        1/2 cup butter, melted

DIRECTIONS:

1. Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. Stir together soup, sour cream, water chestnuts, ground black pepper, and remaining 1/2 teaspoon salt in a large bowl; fold in squash mixture. Stir together dry stuffing mix and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13x9 inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.