The last time I made this, I didn’t have sour cream, so I substituted cream cheese and milk. I just had to melt the cream cheese with the other ingredients, then thin with a little milk.
Mushroom Stuffed Squash
Ingredients
- 3 TBSP butter
- 2 TBSP extra virgin olive oil
- 1/2 lb mushrooms, cleaned and sliced
- 1/4 tsp dried thyme
- Salt and pepper
- 2/3 cup sour cream
- 1/2 cup Panko breadcrumbs
- 2-3 hard boiled eggs, chopped
- 2 calabicita, yellow, or zucchini squash, halved and seeds removed
- Salt and pepper
- Granulated garlic powder
- Granulated onion powder
- Extra virgin olive oil
- Broth
Instructions
- Heat butter and oil on medium in a large skillet.
- Sauté mushrooms.
- Season with thyme, salt, and pepper.
- Stir in sour cream and breadcrumbs.
- Remove from heat, and stir in eggs.
- Place squash in a greased baking pan, and sprinkle with salt, pepper, garlic powder, and onion powder.
- Portion the filling between the 4 halves.
- Drizzle extra virgin olive oil in bottom of pan, and pour a little broth in the bottom also.
- Cover and bake at 375° about 30-40 minutes.