Servings: 12

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Meringue Topped Squash


6 Frieda’s® Golden Nugget Squash, halved
12 egg whites
2 cups mayonnaise or salad dressing
1 teaspoon paprika


Bake golden nugget squash halves, cut side down, with a little water in a covered pan at 375° to 400° for 30 minutes or until tender. Remove from oven; spoon out seeds and discard. Beat egg whites on high speed with an electric mixer until stiff peaks form; fold in mayonnaise or salad dressing and paprika, but do not stir. Turn squash right side up. Spoon mayonnaise mixture over cut sides of squash. Return to oven and bake for 15 minutes more or until golden. Serve at once.