Crawfish Stuffed Squash - cooking recipe

Ingredients

6 medium summer squash
2 eggs
1/2 c. green onions, chopped
1/3 c. celery, chopped
2 Tbsp. butter
1 c. peeled crawfish tails (may use shrimp)
1/2 c. milk
Breadcrumbs (about a cup)
Salt & Pepper to taste

Preparation

Boil squash in unsalted water until tender.
Drain and mash well.
Add eggs and mix well.
Saute onions & celery in butter until soft.
Add milk, crawfish and breadcrumbs and mix well. Season with salt & pepper and put in casserole dish.
Sprinkle top with breadcrumbs and bake at 350 degrees until brown.
Serves 6.