The white squash is similar to the pattypan squash found throughout
America. It is grown in abundance here in the bayous and is normally
the only squash seen on tables in South Louisiana.
5 medium white squash
1 cup (150–200 count) shrimp, peeled and deveined
¼ pound butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
¼ cup sliced green onions
salt and cracked black pepper to taste
¼ cup chopped parsley
1 cup Italian bread crumbs
Preheat oven to 375°F. Peel squash, remove all seeds from center
then dice. Boil in lightly-salted water 15–20 minutes or until
tender. Remove and cool under tap water, then set aside. In a 10-inch
heavy-bottomed sauté pan, melt butter over medium-high heat.
Add onions, celery, bell peppers, garlic, green onions and shrimp.
Sauté 5–10 minutes or until vegetables are wilted and
shrimp are pink. Stir squash into vegetables and cook approximately
15 minutes longer. Remove from heat and season with salt and pepper.
Add parsley and mix in bread crumbs to absorb excess liquid. Place
cooked squash in baking dish and top with remaining bread crumbs.
Bake until golden brown. NOTE: Mixture may be stuffed into hollowed-out
squash halves and baked for a unique presentation.