10 Stuffed Summer Squash Vegetarian Recipes


10. Louisiana mirlitons

Steam squash for a half-hour until it’s tender. Split it open and hollow it out. Mash the pulp together with tofu and sauté it in olive oil, together with salt, onion, celery, pepper, and carrot.

Add in cornstarch, parsley, bread crumbs, and wakame seaweed. Sprinkle with breadcrumbs and bake for 40 minutes. Serve with tartar sauce.

While each of these recipes specifies zucchini, squash, or another vegetable, you can easily switch one for the other, depending on what’s available to you.

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