Stuffed Squash Recipe

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Instructions

Those who are in the way of procuring the small, average-sized squashes (known popularly as "individual" squashes) will find the following a palatable luncheon dish or entree.
Parboil the squashes for fifteen minutes, drain, cut off a small portion of the top and remove the seeds, fill with a forcemeat, replace the covers and bake in a moderate oven an hour.
To make forcemeat for five squashes brown a pint of diced stale bread in two tablespoons of butter and fry crisply brown.
After cooling add a teaspoon of minced onion, two hard cooked eggs chopped fine, half a cup of blanched chopped nut meats, two tablespoons of grated cheese, half a teaspoon of salt, a dusting of paprika and two beaten egg yolks.
Mix well together, slightly crushing the bread cubes.