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Louisiana Crawfish Dressing
6 cups sliced squash (2 pounds)
2 cups water
1 large onion, chopped
1 green bell pepper, chopped
1 cup chopped celery
1 clove garlic, minced
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 cup Italian-seasoned breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon Beau Monde seasoning
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon red pepper
1/8 teaspoon hot sauce
2 cups peeled crawfish tails
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Combine squash and water in a Dutch oven; cook until tender. Drain well.
Sauté onion and next 3 ingredients in butter until tender.
Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients.
Spoon mixture into a greased 12 x 8-inch baking dish.
Bake at 350 degrees F for 30 minutes.
Yield: 8 servings
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