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Stuffed Summer Squash


8 fresh squash (same size)
Water for boiling squash
1 tablespoon parsley, chopped
1 tablespoon wheat germ
1 tablespoon plain low-fat yogurt
1 tablespoon onion, chopped
1 teaspoon dill weed
½ cup water


  • Wash squash and remove stems.
  • Boil 10 minutes in enough water to cover. Remove from boiling water and cool.
  • Using a spoon, scoop out a cavity in each squash. In a blender, place the scooped out squash, parsley, wheat germ, yogurt, onion and dill weed.
  • Fill squash and arrange in casserole dish with ½ cup water.
  • Sprinkle extra dill weed over filled squash.
  • Bake, uncovered, in 350 degree oven for 20 minutes.
  • Serves 8.

Nutritional Information

Calories: 32
% Fat: 9
Sodium: 8 milligrams
Total Fat: <1 gram
Cholesterol: 0 milligrams

(Above figures based on per serving basis.)