Country Stuffed Summer Squash

Ingredients
-
large summer squash (halved lengthwise (12 ounces total; use any variety, such as yellow, scallop, or zucchini))
- 2
- 2
-
-
red or green bell pepper (chopped)
- 1 cup
- 1 cup
-
-
water
- 1/2 cup
- 1/2 cup
-
-
no-trans-fat margarine ((35% vegetable oil))
- 2 tbsp
- 2 tbsp
-
-
cornbread stuffing mix (dry)
- 1 cup
- 1 cup
-
Directions
-
Preheat the oven to 350°F.
-
Scoop out and coarsely chop the squash pulp.
-
Place a medium nonstick skillet over medium-high heat until hot. Coat the skillet with nonstick cooking spray and add the squash pulp and bell pepper. Cook 4 minutes or until the pepper is tender-crisp, stirring frequently.
-
Remove the skillet from the heat and stir in the water and margarine. Add the stuffing mix and stir gently with a fork. Spoon 1/2 cup stuffing into each squash half. Press down gently so the stuffing will adhere.
-
Recoat the skillet with nonstick cooking spray, arrange the stuffed squash in the skillet, cover tightly, and bake 30 minutes or until the squash is tender when pierced with a fork.